Ingredients (4 people)
1 cup Rice (cooked) or leftover risotto
Preheat the oven to 350° F. Wash and dry the spinach. Heat the olive oil in a pan, add the spinach and season with salt and
pepper to taste. Sauté until the spinach is cooked, about 5 minutes. Drain the spinach, roughly chop it, then squeeze out any
remaining moisture. (You can also use a generous cup of frozen leaf spinach, defrosted and drained.)
In a large bowl, combine all the other ingredients except the butter. Mix well, add the spinach and stir until it is incorporated.
Melt the butter and butter 8 one-cup ramekins.
Divide the spinach mixture among the ramekins.
Put the filled ramekins into a baking dish or roasting pan. Add enough boiling water to the pan so the water reaches halfway up
the sides of the ramekins.
Bake the timbales in the preheated oven for about 30 minutes or until the spinach mixture is just set.
Cool the timbales before unmolding. Before serving, sprinkle the timbales with a little grated Parmigiano Reggiano and reheat in
the oven or microwave.