Baked spinach pots

Recipe by:

These hearty cheese and spinach pots are filled with nuts, raisins and garlicky flavour, enjoyed with crunchy bread

Baked spinach pots

SERVES

4

PEOPLE

PREP TIME

10

MINUTES

COOKING TIME

20

MINUTES

CUISINE

COURSE

Side

Method

  1. Mix the garlic, ricotta, goat’s cheese and half of the Parmesan in a bowl and stir.

  2. Add the raisins, pine nuts, spinach and nutmeg into the mixture. Season.

  3. 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.

  4. 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

  1. Mix the garlic, ricotta, goat’s cheese and half of the Parmesan in a bowl and stir.

  2. Add the raisins, pine nuts, spinach and nutmeg into the mixture. Season.

  3. 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.

  4. Toss the leaves in the vinaigrette and serve with the pots and the bread on side.