by JennT1981
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JennT1981's Notes:
Expand1 dash non-stick cooking spray Ask a question about this ingredient
1/2 cup evaporated milk Ask a question about this ingredient
2 tablespoons evaporated milk Ask a question about this ingredient
1/2 cup reserved spinach liquid Ask a question about this ingredient
1 clove garlic, minced Ask a question about this ingredient
1 1/2 teaspoon unsalted butter Ask a question about this ingredient
2 1/4 teaspoons flour Ask a question about this ingredient
10 ounces frozen spinach, thawed and squeezed Ask a question about this ingredient
2 tablespoons grated parmesan, divided Ask a question about this ingredient
2 tablespoons shredded parmesan, divided Ask a question about this ingredient
2 tablespoons cream cheese, softened Ask a question about this ingredient
2 tablespoons ricotta Ask a question about this ingredient
1 pinch nutmeg Ask a question about this ingredient
1/4 teaspoon salt Ask a question about this ingredient
1/8 teaspoon pepper Ask a question about this ingredient
Preheat oven to 350 degrees F.
Ask a question about this stepIn small sauce pan heat milk, reserved spinach liquid and garlic over medium until garlic is tender, about 5 minutes.
Ask a question about this stepIn a separate sauce pan heat butter over medium and add flour.
Ask a question about this stepWhisk and cook about 3 minutes.
Ask a question about this stepSlowly pour in milk mixture whisking constantly to prevent lumps from forming.
Ask a question about this stepBring to a boil, reduce heat to low and simmer until slightly thickened, about 3 minutes.
Ask a question about this stepStir in spinach, parmesan cheeses, cream cheese, ricotta, nutmeg, salt and pepper. Let spinach cook and flavors meld about 5 minutes.
Ask a question about this stepLightly grease 4 (5oz.) oven proof ramekins and evenly scoop spinach mixture into each.
Ask a question about this stepTop off with remaining parmesan cheeses and bake 25 to 30 minutes, until golden and bubbly.
Ask a question about this step
Francesca is the former Assistant Editor of food52 and believes you can make anything out of farro.
