Spinach Timbales Recipe

Name: Spinach Timbales
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tbsp butter, plus more for the molds; 1 onion, finely chopped; 1 garlic clove, minced; 1 1/4 cups half and half; 5 oz (150g) firm goat cheese, crumbled; 5 oz (150g) spinach; 5 large eggs; 1/3 cup fresh bread crumbs; 1/2 tsp freshly grated nutmeg; Salt and freshly ground black pepper; 2 tbsp extra virgin olive oil; 1 tbsp balsamic vinegar; 1 garlic clove, minced to a paste; Salt and freshly ground black pepper; 2 oz (60g) frisee; 1/2 seedless cucumber, cut into sticks; Individual timbale molds or ramekins

Servings: persons

3 tbsp butter, plus more for the molds
1 onion, finely chopped
1 garlic clove, minced
1 1/4 cups half and half
5 oz (150g) firm goat cheese, crumbled
5 oz (150g) spinach
5 large eggs
1/3 cup fresh bread crumbs
1/2 tsp freshly grated nutmeg
Salt and freshly ground black pepper
2 tbsp extra virgin olive oil
1 tbsp balsamic vinegar
1 garlic clove, minced to a paste
Salt and freshly ground black pepper
2 oz (60g) frisee
1/2 seedless cucumber, cut into sticks
Individual timbale molds or ramekins

1
Preheat the oven to 350F (180C).
2
Lightly butter 4 timbale molds.
3
Melt 1 tbsp butter in a saucepan over low heat.
4
Add the onion and garlic, cover, and cook for about 10 minutes, or until translucent but not browned.
5
Add the half-and-half, and bring to a simmer.
6
Remove from the heat, add the goat cheese, and stir until melted.
7
In another saucepan, melt the remaining 2 tbsp butter over medium heat.
8
Add the spinach and cook until it is wilted and tender.
9
Add to the cream mixture.
10
Whisk in the eggs and bread crumbs.
11
Season with nutmeg, salt, and pepper.
12
Puree in a blender.
13
Divide the mixture among the timbale molds.
14
Place the molds in a roasting pan and add enough hot water to come halfway up the sides of the molds.
15
Bake for 1520 minutes, or until they have risen and are just firm to touch.
16
Meanwhile, prepare the salad.
17
Whisk the oil, vinegar, and garlic together.
18
Season with salt and pepper.
19
Divide the frisee and cucumbers among 4 plates.
20
Drizzle with the dressing.
21
Unmold a timbale onto each plate and serve immediately.

656

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 3 tbsp butter, plus more for the molds, 1 onion, finely chopped, 1 garlic clove, minced, 1 1/4 cups half and half, and more.

Yes, Spinach Timbales falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Spinach Timbales

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions