- 12
Ingredients
- 4 cups cooked frozen spinach drained well, and packed
- 1/2 cup chopped onions
- 1 tablespoon olive oil
- 4 tablespoon butter
- Salt to taste
- Freshly-ground black pepper to taste
- 1 pound thinly-sliced ham
- 1/4 pound provolone cheese
- 1/4 pound mozzerella cheese
- 1/4 cup grated parmesean cheese
- 1/2 cup ricotta cheese
- 1 3/4 cups heavy cream divided
- 6 eggs
Preparation
Step 1
Butter an 8- to 9-inch round baking dish 4 to 5 inches high, and place a buttered round of brown paper on the bottom of the dish.
Squeeze moisture out of the spinach; chop.
In a saute pan, cook the chopped onions until wilted in the oil and 2 tablespoons of butter. Add spinach, raise heat to high, and stirring constantly, cook until moisture is evaporated. Season and set aside.
Cut the ham into 1-inch wide strips, cook until lightly browned in the remaining butter; set aside.
Grate provolone and mozzerella and combine with the parmesean.
Puree the ricotta with 1/2 cup of the cream. Beat the eggs, then mix with remaining 1 1/4 cup cream; season to taste.
Place 1/3 of the grated cheeses into the bottom of the baking dish. Drizzle some of the custard mixture on top.
Place 1/3 of the ham slices across the cheese, drizzling a little custard mixture in among them.
Place 1/3 of the spinach on the ham; coat with custard.
Repeat the layering twice, pouring custard on each layer (the custard holds the layers together). Top with waxed paper and foil. Place in a baking pan, pour boiling water halfway up sides of the dish, and bake for 1 hour in a pre-heated 350 degree oven.
Turn up heat to 400 degrees and bake 30 minutes longer.
Uncover for last 10 minutes. Allow more time if you use a higher dish.
When the custard sides have come away from the edges of the dish, and when the center tests dry, the custard is done. Place on a rack for 15 to 20 minutes before unmolding onto a serving platter.
This recipe yields 12 servings; 6 carb grams per serving.
Use a combination of meats, such as ham, salami, pepperoni. Make a spectacular buffet dish by doubling the ingredients and making 6 layers.
For thicker layers, repeat two rather than three times.
Serve with a dollop of sour cream as garnish with a sprinkle of fresh chopped herbs.
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