LESSONS WORTH SAVORING SPINACH TIMBALES
Provided by Bryan Miller And Pierre Franey
Categories dinner, lunch, main course, side dish
Time 1h10m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees.
- Place one tablespoon of butter in a large skillet over high heat. Add the spinach, salt and pepper, and cook, stirring for 3 or 4 minutes. Remove spinach from skillet, drain and keep warm.
- In the same skillet, add one tablespoon of butter and the leeks, and cook over high heat, stirring, until the leeks are wilted.
- Add the mushrooms to the pan, and salt and pepper to taste. Return the spinach to the skillet, and cook, stirring, for 3 minutes. Adjust seasonings, set aside and keep warm.
- In a large mixing bowl, combine the eggs, cream and nutmeg, and beat well with a whisk.
- Grease four aluminum molds ( 1/3-cup capacity) with the remaining butter. Distribute the leak, spinach and mushroom mixture evenly in the molds. Place them in a deep skillet. Pour the egg mixture over the vegetables in the molds. Add warm water around the molds to about 1/2-inch depth; then, cover them with aluminum foil.
- Bake for 35 minutes. Remove from the oven and keep warm. To serve, unmold onto the plates holding the roast duck.
Nutrition Facts : @context http, Calories 244, UnsaturatedFat 7 grams, Carbohydrate 14 grams, Fat 19 grams, Fiber 4 grams, Protein 9 grams, SaturatedFat 11 grams, Sodium 622 milligrams, Sugar 4 grams, TransFat 0 grams
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Farhan Butt
[email protected]I'm making these again tonight!
B R O K E N
[email protected]These were a great way to use up leftover spinach.
Tanzeela Nafis
[email protected]I'm not a big fan of spinach, but these were actually really good.
Amraa byambatogtoh
[email protected]These were a little too time-consuming to make, but they were worth it.
Asiedu Ebenezer
[email protected]These were perfect for a light lunch.
Floof
[email protected]I would make these again, but I would use less salt next time.
Kingsford Duodu
[email protected]These were a little too rich for my taste, but my husband loved them.
Rahim Miya
[email protected]I had some trouble getting the pastry to puff up, but they still tasted good.
Angel lucky
[email protected]These were a big hit at my party. Everyone loved them!
Zakariye Aadan elmi
[email protected]I'll definitely be making this again! So easy and so tasty!
Jamisom Hatfield
[email protected]Not my favorite recipe, but my family seemed to enjoy it.
Ifeanyi victor
[email protected]A bit bland, but still good.
Bare huseen Ibrahim
[email protected]Delicious!
Sano Hothi
[email protected]These were easy to make and tasted great! I'm definitely going to be making them again.
Premies Jack
[email protected]These were good, but I think I would have liked them better if I had used a different type of cheese. The mozzarella was a little too mild for my taste.
chantelle and craig xxx
[email protected]I followed the recipe exactly and the timbales turned out perfectly. They were so delicious that I'm already planning on making them again next week.
Envy Moon
[email protected]These were a hit with my family! The kids loved the crispy pastry and the grown-ups enjoyed the sophisticated flavor of the spinach filling.
ah. sihab
[email protected]I love the bright green color and the light texture of these timbales. They're so easy to make, and the flaky pastry pairs perfectly with the creamy spinach filling.