Warm winter favorites: readers' recipes tested in Sunset's kitchens - Food - spinach timable

Sunset, Dec, 2003 by Nancy Nachman. Silverman

Spinach Timbale Nancy Nachman Silverman learned to make this custardy baked spinach dish from Marie-Blanche de Broglie, a Parisian cooking teacher. You can assemble it through step 2 up to a day ahead; cover and chill. Bake chilled mixture about 10 minutes longer.

PREP AND COOK TIME: About 1 1/2 hours

MAKES: 6 to 8 servings

1. In a 5- to 6-quart pan over high heat, bring about 3 quarts water to a boil. Add half the spinach and cook until wilted, 1 to 2 minutes. Remove from water with a strainer and rinse under cold water until cool. Repeat to cook and cool remaining spinach. Squeeze or roll spinach tightly in a kitchen towel to remove as much water as possible.

2. In a food processor, whirl spinach, ricotta, eggs, cream, cheese, anchovies, salt, pepper, and nutmeg until well blended. Pour mixture into a buttered 2- to 2 1/2-quart souffle or baking dish.

3. Bake on the middle rack of a 350[degrees] regular or convection oven until top looks solid when gently shaken, 45 to 50 minutes. Let cool 10 minutes.

Per serving: 204 cal., 66% (135 cal.) from fat; 13 g protein; 15 g fat (8.8 g sat.); 5.5 g carbo (2.2 g fiber); 353 mg sodium; 128 mg chol.

1 1/2  pounds rinsed, stemmed spinach

    1  container (15 oz.) whole-milk
       ricotta cheese

    3  large eggs

  1/2  cup whipping cream

  1/3  cup shredded Swiss cheese

    3  canned anchovies, rinsed and
       patted dry

  1/2  teaspoon salt

  1/4  teaspoon pepper

  1/4  teaspoon ground nutmeg

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Nancy Nachman Silverman, Scottsdale, AZ