15 g (1/2 oz) butter
1 small onion, skinned and finely chopped
450 g (1 lb) fresh spinach, trimmed and finely chopped, or 225 g (8 oz) frozen chopped spinach, thawed
150 ml (5 fl oz) fresh single cream
2 eggs, beaten
50 g (2 oz) Cheddar cheese, grated
25 g (1 oz) fresh wholemeal breadcrumbs
pinch of freshly grated nutmeg
salt and pepper lemon slices, to garnish
1. Melt the butter in a large saucepan, stir in the onion and cook gently for about 5 minutes, until soft.
2. Stir in the spinach and cook for a further 5 minutes if using fresh spinach, 2-3 minutes if using frozen, stirring occasionally, until soft. Stir in the cream.
3. Beat the eggs in a bowl and stir in the spinach mixture, cheese, breadcrumbs and nutmeg. Season to taste. Spoon the mixture into 6 ramekin dishes, level the surfaces, cover each one with foil and place in a roasting tin, half filled with hot water.
4. Bake at 180°C (350°F) mark 4 for 1 hour, until firm to the touch and a knife inserted in the centre comes out clean. Remove the dishes and leave for 5 minutes.
Turn out on to individual plates and garnish with lemon slices.
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