Stuffed Greens Recipe

Directions

Bring a stockpot or large saucepan of water to a boil. Add spinach and stir to just cover. Reduce heat to low. Cover and let cook about 10 minutes, stirring occasionally, until spinach is soft. Drain and rinse under cold water.

Meanwhile, in a blender, blend orange juice, lemon juice and syrup of limeade.

Stir cooked spinach into remaining ingredients and mix thoroughly, scraping bottom of blender. Chill in refrigerator for about 30 minutes, or until spinach is cool enough to handle.

Transfer mixture into half inch greased and floured corrugated tin. Flatten and seal corners and cut into 1/4 inch squares.

Meanwhile, spread green leaf mixture over spinach squares. Arrange uncovered on a serving platter with wide edges cutting through to center. Brush each edge with lukewarm water. Dust with cocoa, then refrigerate.

While preparing the green leaf, cover each cavity with a sheet of waxed paper, folding over the cardboard and placing one flan square over it. While holding the edges of the sheet together, spread a thin layer of spinach over the screen. Brush with orange juice, then sprinkled with cinnamon and nutmeg.

While preparing green leaf, pour inside the bottom half of a second sheet of parchment and cut the parchment into 1 inch squares. Press large circles by pressing slightly with a large knife or fork into the bottom of each one. Arrange the squares over the green leaf. Carefully stack green leaf on a work surface. Brush with whipped cream ricotta cheese; chill before serving.