Recipe from Margie Rowe in the story Cooking From The Garden
Fresh Spinach and Mint Timbales can be served as an entree or light lunch.
- 300g spinach
- 2 eggs
- 200ml light sour cream
- 200g reduced fat fetta cheese
- 2 tablespoons chopped mint leaves
- Salt and pepper
Heat a little oil in frypan. Add chopped spinach. Toss and cook until wilted.
In bowl whisk eggs and cream. Add crumbled fetta cheese, mint leaves and ground pepper.
Place spinach in food processor, puree and add to egg mixture. Mix with a wooden spoon.
Pour into 6 lightly greased ovenproof moulds (1/2 cup capacity). Cover each mould with a piece of foil. Place moulds into baking dish with enough hot water to come halfway up sides of mould.
Bake in moderately slow oven for 30 minutes or until set.
Serve with tomato and garlic coulis.
To make the coulis: heat 1 tablespoon oil in saucepan and add crushed garlic clove. Add undrained 400g can crushed tomatoes and ¼ teaspoon of Tabasco sauce. Cook for 5 minutes. Process until smooth.