Baked spinach pots
SERVES
4
PEOPLE
PREP TIME
10
MINUTES
COOKING TIME
20
MINUTES
CUISINE
COURSE
Side
Method
Mix the garlic, ricotta, goat’s cheese and half of the Parmesan in a bowl and stir.
Add the raisins, pine nuts, spinach and nutmeg into the mixture. Season.
Scoop the mixture into four small ramekin dishes. Bake in the oven for 15 minutes at 180°C. After this time remove it and sprinkle with the remaining Parmesan. Place it back in the oven for five more minutes or until cooked through and the Parmesan has turned golden.
Toss the leaves in the vinaigrette and serve with the pots and the bread on side.
Ingredients
2 garlic cloves, very finely chopped or crushed
350g Ricotta
250g soft goat’s cheese, crumbled (Ryefield)
200g Parmesan, grated
small handful of golden raisins
small handful of pine nuts, chopped
300g spinach, roughly chopped
2 tsp grated nutmeg
green leaves, for four
1 tbsp vinaigrette
crunchy bread for four
Method
Mix the garlic, ricotta, goat’s cheese and half of the Parmesan in a bowl and stir.
Add the raisins, pine nuts, spinach and nutmeg into the mixture. Season.
Scoop the mixture into four small ramekin dishes. Bake in the oven for 15 minutes at 180°C. After this time remove it and sprinkle with the remaining Parmesan. Place it back in the oven for five more minutes or until cooked through and the Parmesan has turned golden.
Toss the leaves in the vinaigrette and serve with the pots and the bread on side.
