Spinach Mold

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Preparation info

  • 6

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 3 cups chopped drained cooked spinach
  • cup fine dry bread crumbs
  • ½ cup finely minced onion
  • 5 tablespoons butter
  • teaspoon freshly ground black pepper
  • ½ teaspoon salt
  • teaspoon grated nutmeg
  • ½ cup grated Swiss cheese
  • 5 eggs
  • 1 cup milk, scalded


  1. Preheat oven to moderate (325°F.). Generously oil a one-quart ring mold.

  2. Combine the spinach and bread crumbs in a mixing bowl.

  3. Cook the onion in two tablespoons of the butter in a covered skillet for ten minutes. Add to the spinach mixture. Add the pepper, salt, nutmeg and cheese.

  4. Lightly beat the eggs. Melt the remaining butter in the hot milk and add to the eggs, stirring constantly. Add to spinach mixture and mix well.

  5. Pour the mixture into the prepared mold and set the mold in a pan of hot water. Bake for thirty-five minutes, or until a knife plunged into the center comes out clean.

  6. Allow the mold to rest for five minutes before unmolding onto a warm serving platter.

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