Spinach Timbales

Elevate your dinner table with the elegant and flavorful Spinach Timbales, perfect for special occasions or refined weeknight meals. This recipe combines fresh spinach with a luxurious béchamel sauce enriched by Parmesan cheese, heavy cream, and a hint of nutmeg for subtle warmth. Eggs lend a delicate, custard-like texture to the dish, while baking the timbales in a bain-marie ensures a flawless, evenly cooked result. These individual servings, baked in ramekins until golden, look as stunning as they taste. Easy to prepare yet impressively gourmet, Spinach Timbales pair wonderfully with roasted meats or a crisp salad for a complete, restaurant-quality dining experience at home. Keywords: spinach timbales recipe, baked spinach custard, gourmet vegetable side dish, béchamel sauce, elegant dinner sides.

Nutriscore Rating: 65/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 500 grams fresh spinach
• 30 grams butter
• 30 grams all-purpose flour
• 250 milliliters whole milk
• 100 milliliters heavy cream
• 50 grams grated Parmesan cheese
• 2 eggs
• 0.25 teaspoons nutmeg
• 0.5 teaspoons salt
• 0.25 teaspoons black pepper
• 1 teaspoons olive oil (for greasing molds)

Directions

Step 1

Preheat the oven to 180°C (350°F).

Step 2

Grease 4 small ramekins or timbale molds with olive oil and set aside.

Step 3

Wash the spinach and cook it in a large skillet over medium heat until wilted, about 3-4 minutes. Remove from heat, drain any excess liquid, and finely chop the spinach. Set aside.

Step 4

In a medium saucepan, melt the butter over medium heat. Add the flour and whisk to combine, cooking for 1-2 minutes to create a roux.

Step 5

Gradually add the milk to the roux, whisking constantly to avoid lumps. Cook until the mixture thickens into a smooth béchamel sauce, about 3-5 minutes.

Step 6

Reduce the heat to low and stir in the heavy cream, grated Parmesan cheese, nutmeg, salt, and black pepper. Mix well.

Step 7

Remove the béchamel sauce from the heat and let cool slightly. Once cooled, stir in the chopped spinach until fully incorporated.

Step 8

In a small bowl, beat the eggs, then slowly whisk them into the spinach mixture.

Step 9

Evenly distribute the mixture among the prepared ramekins, filling them nearly to the top.

Step 10

Place the ramekins in a deep baking dish and pour hot water into the dish, ensuring it reaches halfway up the sides of the molds (creating a bain-marie).

Step 11

Carefully transfer the baking dish to the preheated oven and bake for 30-35 minutes, or until the timbales are set and slightly golden on top.

Step 12

Remove the ramekins from the water bath and let rest for 5 minutes. To serve, run a knife around the edges of each mold and invert onto plates.

Nutrition Facts

Serving size	(1076.5g)

Amount per serving	% Daily Value*
Calories	1329.3

Total Fat 95.6g	0%
Saturated Fat 52.4g	0%
Polyunsaturated Fat 1.0g
Cholesterol 623.4mg	0%
Sodium 2841.0mg	0%
Total Carbohydrate 53.9g	0%
Dietary Fiber 13.1g	0%
Total Sugars 13.0g
Protein 56.2g	0%

Vitamin D 200.2IU	0%
Calcium 1407.0mg	0%
Iron 19.2mg	0%
Potassium 573.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 66.1%

Protein: 17.3%

Carbs: 16.6%