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.
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.