2 tbsp (1 oz) 25 g butter
1 1/2 lb (675 g) leaf spinach, rinsed, dried and chopped
salt and freshly ground black pepper
grated nutmeg
1 1/2 lb (675 g) potatoes, cubed
4 fl oz (125 ml) milk, warmed
1 egg yolk
2 tbsp grated Parmesan cheese
1 1/2 lb (675 g) leaf spinach, rinsed, dried and chopped
salt and freshly ground black pepper
grated nutmeg
1 1/2 lb (675 g) potatoes, cubed
4 fl oz (125 ml) milk, warmed
1 egg yolk
2 tbsp grated Parmesan cheese
method
1. Melt half the butter in a pan, stir in the spinach and gently cook for 12 minutes.
2. Sprinkle with salt, nutmeg and pepper to taste.
3. Cook the potatoes in boiling salted water for 15-20 minutes, until tender.
4. Drain well, pour in the milk, remaining butter and some nutmeg. Add some salt if required.
5. Preheat the oven to 400°F (200°C) Gas Mk 6.
6. Mash the potatoes thoroughly and beat in the egg yolk, Parmesan cheese and spinach.
7. Mix well until all the ingredients are thoroughly blended, pile the mixture into a greased 2 pt (1.2 L) ring mould and cook in the oven for 20 minutes until firm.
8. To serve, loosen the edges of the mould with a knife and turn out onto a large warmed serving dish.
2. Sprinkle with salt, nutmeg and pepper to taste.
3. Cook the potatoes in boiling salted water for 15-20 minutes, until tender.
4. Drain well, pour in the milk, remaining butter and some nutmeg. Add some salt if required.
5. Preheat the oven to 400°F (200°C) Gas Mk 6.
6. Mash the potatoes thoroughly and beat in the egg yolk, Parmesan cheese and spinach.
7. Mix well until all the ingredients are thoroughly blended, pile the mixture into a greased 2 pt (1.2 L) ring mould and cook in the oven for 20 minutes until firm.
8. To serve, loosen the edges of the mould with a knife and turn out onto a large warmed serving dish.
serving amount
serves 4
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