MOULD OF SPINACH Stampa di Spinaci

Ingredients

• 1 cup Milk
• 2 cups Boiled spinach
• 1 tablespoon Butter
• 3 Eggs
• 1 tablespoon Flour
• 3 tablespoons Brown stock (or beef broth) (Quantity estimated (not specified in original recipe))
• 1/4 cup Grated cheese (Quantity estimated (not specified in original recipe))
• 1/2 teaspoon Salt (Quantity estimated (not specified in original recipe))
• 1/4 teaspoon Pepper (Quantity estimated (not specified in original recipe))
• 1 tablespoon Butter (Quantity estimated (not specified in original recipe). Used for greasing the mold.)

Instructions

1. 1In a saucepan, combine the milk, butter, and flour. Cook over medium heat, stirring constantly, until the sauce thickens and the flour is thoroughly cooked. This should take about 10 minutes.
2. 2Add the drained, rinsed, and finely chopped spinach to the white sauce. Stir in a few tablespoons of grated cheese, two beaten eggs, a few tablespoons of brown stock (or beef broth), salt, and pepper. Mix thoroughly.
3. 3Butter a mould. Pour the spinach mixture into the buttered mould. Steam the mixture in a water bath (bain-marie) until it is firm, about 30 minutes. Alternatively, you can bake it in a preheated oven at 350°F (175°C) for about 30 minutes, or until set.
4. 4Serve hot, either plain or with brown stock or tomato sauce.