Spinach Mimosa

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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


  • 2 pounds fresh spinach
  • 1 tablespoon lemon juice
  • 2 teaspoons grated onion
  • ½ teaspoon dry mustard
  • ½ teaspoon crumbled dried basil
  • 1½ teaspoons salt
  • ⅛ teaspoon freshly ground black pepper
  • 2 tablespoons chopped pimiento
  • 3 hard-cooked eggs, finely chopped


  1. Wash the spinach but do not dry it. Cook it in a covered saucepan with only the water that clings to the leaves until wilted and tender. Drain, if necessary.

  2. Chop the spinach fine. Add the lemon juice, onion, mustard, basil, salt, pepper, pimiento and two of the eggs. Mix well.

  3. Fill six oiled half-cup molds with the spinach mixture, firmly packed. Refrigerate for two to three hours or overnight.

  4. Just before serving, unmold and decorate with the remaining hard-cooked egg.

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