Ingredients

Directions

1. Parmesan Custard: In food processor, combine light cream cheese, whipping cream and eggs. Pulse mixture until smooth, about 2 minutes.

2. Add parmesan cheese, salt and pepper; continue to pulse until smooth, about 1 minute. Divide parmesan mixture into each of the eight greased glass ramekins (approx. ¼ cup (50 mL) in each).

3. Spinach Layer: Put spinach over a strainer in the sink and gently press to remove as much water from spinach as possible. You should have about 2 cups (500 mL) of packed spinach after draining.

4. In a large skillet, heat oil over medium-high heat, add garlic; cook, stirring until aromatic, about 1 minute. Stir in spinach, green onions, salt and pepper. Cook to combine flavours, about 4 minutes. Remove from heat and spoon a generous ¼ cup (50 mL) of spinach mixture on top of parmesan custard, pressing gently on the tops.

5. Roasted Red Pepper Layer: In a bowl, stir together red pepper slices and garlic. Cover tops of spinach with a layer of roasted red pepper. The peppers should cover the spinach. Smooth tops. (Make ahead: Cover and refrigerate un-cooked custard cups for up to 2 days. Increase cooking time by 10 minutes when ready to bake, following instructions below.)

6. Place custard cups on large rimmed baking sheet and bake in 375°F (190°C) oven until set, about 30 minutes. Let cool slightly. Run a thin knife around edges of glass ramekins. Invert onto salad plates and top each with small amount of mixed greens and serve. Or top each cup with a handful of mixed greens and serve.

7. Salad: In a bowl, whisk together olive oil, vinegar, Dijon mustard, salt and pepper. Toss with mixed greens.