Spinach Ramequins

Dariole d’épinards

Preparation info

  • Difficulty


  • For


    people to serve with a roast

Appears in

Cuisine of the Sun

By Roger Vergé

Published 1979

  • About



  • 8 tablespoons whipping cream
  • 8 tablespoons milk
  • 100 g ( oz) cooked spinach
  • 30 g (1 oz) butter
  • salt, pepper, nutmeg

Special Equipment

  • 4 small ramequins (individual soufflé dishes) made of oven-proof porcelain or glass


  1. Preheat the oven to 170°C/325°F/Mark 3. Cook the spinach if you have not already done so.
  2. Break the eggs into a bowl and add the cream and milk. Season with salt and pepper and grate in a little nutmeg. Mix thoroughly.
  3. Put 20 g (¾ oz) butter in a 20 cm (8 inch) frying-pan and when it begins to colour throw in the spinach. Stir with a fork for about 5 minutes over the heat. Then add the spinach to the egg mixture in the bowl, and mix well.
  4. Butter the four ramequins, using either a pastry-brush or your finger, making sure they are evenly coated. Ladle the spinach mixture into the ramequins. Cover the bottom of a baking-tin with a sheet of paper in which you have made two slits in the shape of a cross, place the ramequins on it, and pour in enough hot water to come three-quarters of the way up the sides. Transfer carefully to the heated oven and cook for 25–30 minutes. To serve, turn the spinach moulds out onto a hot serving plate.