Looking for a showstopper vegetarian dish that’s surprisingly simple to create? This elegant Spinach Ring is your answer! It’s a savory, delicate custard that looks absolutely stunning on any table. While a ring mold gives it that classic, sophisticated shape, don’t worry if you don’t have one—a loaf pan or soufflé dish works beautifully too. The vibrant green of the spinach paired with the luscious, creamy tomato sauce makes for a truly memorable meal.
Ingredients
• For the Spinach Ring
• 2 lbs / 900 g fresh spinach, stemmed, or two 10-oz / 280 g packages frozen chopped spinach, thawed
• 4 large eggs
• 1 cup / 240 ml heavy or whipping cream
• 1 ½ tsp minced fresh basil, or ½ tsp dried basil
• ½ tsp salt
• Freshly ground black pepper
• For the Tomato Cream Sauce
• ¾ cup / 180 ml tomato purée
• ¾ cup / 180 ml heavy or whipping cream
• ¼ tsp salt
• Freshly ground black pepper to taste
• ¼ cup / 25 g grated Parmesan cheese
Instructions
1. Prepare the spinach: If using fresh, place it in a large pot with only the water clinging to the leaves. Cover and cook over low heat until just wilted. Drain in a colander, let cool, then squeeze out as much water as possible with your hands. Mince finely. If using frozen, simply thaw and squeeze out all excess moisture.
2. Create the custard: Preheat your oven to 375°F / 190°C. In a large bowl, beat the eggs well. Stir in the cream, basil, salt, pepper, and the prepared minced spinach. Mix until thoroughly combined.
3. Prepare the water bath: Generously butter a 1½-quart ring mold, loaf pan, or soufflé dish. Pour in the spinach mixture. Place this dish inside a larger baking dish and pour enough hot water into the larger dish to come halfway up the sides of your mold.
4. Bake the custard: Bake for 20 to 30 minutes, or until a knife inserted into the center comes out clean. Let the ring rest in its mold for 10 minutes before unmolding.
5. Make the sauce: While the spinach ring is resting, increase the oven temperature to 450°F / 230°C. In a small bowl, combine the tomato purée, cream, salt, and pepper. Mix well.
6. Unmold and finish: Carefully run a knife around the edge of the mold and invert it onto an attractive, shallow oven-safe dish. Pour the tomato cream sauce evenly over the spinach ring and sprinkle with Parmesan cheese.
7. Final bake: Bake for an additional 15 minutes, or until the sauce is bubbling and the top is golden brown. Serve immediately.
Nutritional Information
• (per serving)
• Calories: 465 kcal
• Protein: 16 g
• Fat: 41 g
• Carbohydrates: 9 g
• Fiber: 3 g
Pro Tips
• When buying fresh spinach, look for vibrant green leaves free of yellow spots. If using loose spinach, buy a full two pounds, as removing the stems significantly reduces the weight.
• Squeezing the spinach completely dry is the most critical step for a firm custard. For best results, place the cooled spinach in a clean kitchen towel or cheesecloth and wring it out forcefully.
• The spinach custard mixture can be prepared up to 8 hours in advance. Cover and refrigerate, then bring it to room temperature for about 30 minutes before baking.
• For a richer flavor, add a pinch of freshly grated nutmeg to the spinach mixture and a finely minced clove of garlic to the tomato sauce.
• Serve this dish with a side of crusty bread to soak up every last bit of the delicious tomato cream sauce.
