Spinach Moulds

Preparation info

    • Difficulty


    • Ready in

      20 min

Appears in

The New Vegetarian

The New Vegetarian

By Colin Spencer

Published 1986

  • About

Individual moulds make a spectacular start to a dinner party. Place a herb leaf or prettily trimmed piece of vegetable in the bottom of each ramekin; this will decorate the top of the mould when you turn it out. Serve with beurre blanc and saffron sauce.


  • 10 g/½ oz/1 tablespoon butter
  • 675 g/ lb spinach leaves
  • 225 g/8 oz/1 cup Ricotta cheese
  • 25 g/1 oz/¼ cup Gruyère cheese, freshly grated
  • 25 g/1 oz/¼ cup Parmesan cheese, freshly
  • grated 2 eggs
  • 4 tablespoons single/light cream
  • pinch of nutmeg seasoning to taste


    Butter four to six individual ramekins. Blanch about ten of the largest spinach leaves. Drain well and arrange in the ramekins to cover the bottom and sides, and generously overlap the edges. Blanch the remaining spinach for about 2 minutes, then chop finely. Heat the oven to 200°C/400°F/Gas mark 6. Combine the rest of the ingredients in a bowl. Fill each ramekin with alternate layers of the cheese mixture and chopped spinach, then fold over the spinach leaves. Put a knob of butter on each ramekin and bake in a bain marie for 25-30 minutes. Unmould when they have rested for a few minutes.