Spinach Timbales
Creamed spinach timbales with a hint of horseradish and nutmeg offer a rich, savory side perfect for elegant dinners or special occasions.
Ingredients
Instructions
- Drain the spinach and chop it finely.
- Add melted butter, salt, pepper, nutmeg, and horseradish to the chopped spinach and mix well.
- Beat the eggs in a separate bowl and then stir in the milk.
- Combine the egg mixture with the spinach mixture.
- Pack the mixture into greased timbale molds, custard cups, or muffin tins.
- Place the molds in a pan of hot water to create a water bath.
- Bake at 350°F (175°C) for approximately 45 minutes until set and slightly browned on top.
Tips & Substitutions
For a creamier texture, consider adding a couple of tablespoons of cream cheese to the spinach mixture. If you don't have horseradish, a dash of mustard can provide a similar kick. Fresh spinach can be used instead of canned; just cook and drain it well to avoid excess moisture. This dish is versatile and can be served alongside Angel Biscuit Muffins for a delightful brunch.
Serving Suggestions
Serve the spinach timbales warm, garnished with a dollop of sour cream or a sprinkle of fresh herbs like dill or parsley. They pair nicely with a light salad or roasted vegetables for a complete meal. For a unique dessert option, consider following up with Kahlua Fudge Pie to round out the dining experience.
Storage & Reheating
Store leftover timbales in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a preheated oven at 350°F (175°C) for about 15-20 minutes, or until heated through. You can also microwave individual portions for a quick meal, covering them to retain moisture.
Nutrition & Diet Analysis (per serving)
Each serving of Spinach Timbales contains roughly 332 calories, with 2g protein, 13g carbohydrates, and 31g fat. It is an excellent source of vitamin C (25% of the Daily Value), and a good source of dietary fiber. Note that it is relatively high in sodium, at 1769mg per serving (77% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make spinach timbales ahead of time?
Yes, you can prepare the spinach mixture a day in advance and store it in the refrigerator. Just make sure to pack it into the molds right before baking to ensure the best texture. They can also be fully baked ahead of time and reheated for serving, making them a convenient option for gatherings.
What can I substitute for eggs in this recipe?
If you need an egg substitute, you can use 1/4 cup of unsweetened applesauce or a flaxseed mixture (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water) per egg. This will help bind the ingredients while keeping the dish vegetarian-friendly and accommodating those with egg allergies.
Can I freeze spinach timbales?
Yes, you can freeze spinach timbales. Allow them to cool completely, then wrap them tightly in plastic wrap and place in a freezer-safe container. They can be frozen for up to 2 months. To reheat, thaw in the refrigerator overnight and then warm them in the oven as described above.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).