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Spinach and ricotta bake

Name: Spinach and ricotta bake
Yield: 6
Ingredients: 400 g Spinach leaves, trimmed (Main); 1 large Shallot, diced; 25 g Butter; 2 Garlic cloves, crushed; 500 g Ricotta cheese (Main); 3 large Eggs, beaten; 1 serving Salt and pepper, to taste

for 6 people

Jan Bilton

Food writer and cookbook author.

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Delicious as a side or a main. Great with grills.

400 g	Spinach leaves, trimmed (Main)
1 large	Shallot, diced
25 g	Butter
2	Garlic cloves, crushed
500 g	Ricotta cheese (Main)
3 large	Eggs, beaten
1 serving	Salt and pepper, to taste

Steam or microwave the spinach until limp. Cool a little then squeeze out the moisture. Chop.
Preheat the oven to 180°C. Lightly butter a 21cm round baking dish.
Meanwhile, sauté the shallot in the butter until softened. Stir in the garlic. Place in a large bowl with the spinach and ricotta. Mix until well combined. Stir in the eggs. Season.
Tip into the baking dish. Bake for about 40 minutes, until just set.

See more of Jan's plant based sides