Jun 25, 2012

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Baked Ricotta with Spinach & Silverbeet

Side dishes in winter can be a bit challenging as they need to be heartier than the salads we normally serve up in summer.  This super tasty recipe taken from a recent issue of Delicious magazine gets rave comments and is something I’ll be serving up many times before the weather turns warmer.

Ingredients – Serves 4-6

300g spinach washed, spun dry and roughly chopped

300g silver beet washed, spun dry and roughly chopped

1/4 cup olive oil

2 shallots finely sliced

1 clove of garlic finely sliced


Pinch of cayenne pepper

freshly grated nutmeg

200ml fresh ricotta

200ml pouring cream

2 egg yolks


Preheat oven to 230C. Heat the oil in a large frypan and add spinach, silverbeet, shallots and garlic. Toss and turn over medium heat until the greens are completely wilted.

Wilted spinach & silverbeet

Add a large pinch of salt, the cayenne and some freshly grated nutmeg.  Transfer to a bowl, add ricotta and mix through until combined.  Beat together the egg yolks and cream and add to the spinach mixture. Mix well and transfer to a 25 cm diameter oven proof dish.

Bake for 20-25 minutes until the top is golden.


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