Cooking With Rena Lee

Trim the stalks from the spinach leaves. Rinse the leaves under running water. Pack the leaves into a saucepan while still wet, cover, and cook for 3-4 minutes until wilted- they will cook in the steam from the wet leaves (do not overcook).
Drain well and pat dry with absorbent paper towels.
Base-line 4 small pudding basins or individual ramekin dishes with baking parchment. Line the basis or ramekins with spinach leaves so that the leaves overhang the edges if they are large enough to do so.
Place the cheese in a bowl and add the garlic and herbs. Mix together thoroughly and season to taste.
Spoon the cheese and herb mixture into the basin or ramekins and pull over the overlapping spinach to cover the cheese, or lay extra leaves to cover the top. Place a baking paper round on top of each dish and weigh down with a 4 oz weight.
Chill in the refrigerator for 1 hour.
Remove the weights and peel off the paper. Loosen the molds by running a small spatula around the edges of each dish and turn them out onto individual plates.
Serve with a mixture of salad greens and fresh herb, and warm pita bread.

Spinach Cheese Molds