Spinach And Onion Mold Recipes

SPINACH RING

Steps:

• Preheat an oven to 375. Butter a 1 1/2-qt ring mold.
• Place spinach in a food processor and puree.
• Melt 1 Tbs. of butter in a saute pan over medium heat. Add spinach, raise the heat to high and cook, stirring, until all moisture has cooked away, 1-2 minutes. Reduce heat to medium.
• Stir in the flour, salt and pepper. Slowly pour in the warm milk, stirring constantly until smooth and thickened. Add the paprika and cook for 4 minutes longer.
• Remove from heat and add 1/2 cup of the cheese and the remaining Tbs. of butter. Stir in the eggs and pour into the prepared mold. Sprinkle the top with the remaining 1/4 cup cheese. Place in a baking pan and pour hot water into the pan to reach halfway up the sides of the mold dish. Bake until firm or lightly browned, 30-40 minutes.
• Remove from heat and let sit for a few minutes. Run a knife around the edges, then invert onto a serving platter.
• Serve hot.
• You can have it with the Bechamel sauce or without.

MOLDED SPINACH PHYLLO PIE (SPANAKOPITA SE FORMA)

Steps:

• Saute scallion in 2 tablespoons butter until tender. Cook spinach in water until wilted in a large saucepan. Drain, pressing out as much liquid as possible. (If using frozen spinach, simply thaw and drain thoroughly.) Mix together scallion, eggs, feta, cottage cheese, farina, parsley, dill, and spinach. Season lightly with salt and pepper.
• Butter a two-quart ring mold. Unfold phyllo and wrap in plastic wrap to keep from drying out. Remove one sheet of phyllo and, using a pastry brush, lightly dab it with melted butter. Fit into the mold, allowing at least an inch to hang over the edge. Repeat, using about 20 sheets of phyllo, making sure to distribute the sheets evenly on all sides. Fill mold with spinach mixture. Fold overhanging bits of phyllo over filling. Arrange remaining sheets, individually by buttering one at a time and placing it over the filling so that the mold is completely covered. Remove pastry dough from the mold's center hole.
• Preheat oven to 350 degrees. Place mold on baking sheet and bake for 1 1/4 hours or until golden brown and puffed. Let stand 10 minutes before unmolding onto a platter. If top crust is not crisp and golden, return to oven briefly to brown top.

SPINACH AND ONION MOLD

Steps:

• In a large saucepan over medium heat blanch 20 to 25 romaine leaves in boiling water until just wilted, about 1 minute. Drain well. Line a buttered 6-cup ring mold with overlapping leaves.Cook spinach as directed on package. Drain press against sieve to remove moisture set aside.Preheat oven to 350° F. In a large skillet over medium-high heat sauté onion in butter or margarine until soft. Stir in flour, salt and dill weed. Cook and stir over medium heat for 1 to 2 minutes. Add milk. Stirring over medium heat, bring to a boil and boil until thickened. Remove from heat.In a large mixer bowl beat eggs well. Beat in hot onion sauce stir in spinach, cracker crumbs and cheese. Spoon into prepared mold. Set in a larger baking pan fill pan with boiling water to reach halfway up mold. Bake for 45 to 50 minutes or until a knife inserted 1 inch from edge comes out clean. Remove from water and unmold onto platter.Serve hot or chilled. Fill center with carrots or tomatoes. Garnish with lemon slices and/or cherry tomatoes.