Spinach Baked With Ricotta & Nutmeg
by Nigella. Featured in NIGELLISSIMAIntroduction
Here is my Italian version, you could say, of creamed spinach. Actually, it tastes rather like the ricotta and spinach mixture that's used to stuff pasta; of course, given the ingredients, this is scarcely surprising.
For me this is the perfect accompaniment to a grilled steak or roast chicken but then I could spoon this soft, eggy spinach down, swooningly, just as it is.
And please read the Additional Information section at the end of the recipe before proceeding.
For US cup measures, use the toggle at the top of the ingredients list.
Here is my Italian version, you could say, of creamed spinach. Actually, it tastes rather like the ricotta and spinach mixture that's used to stuff pasta; of course, given the ingredients, this is scarcely surprising.
For me this is the perfect accompaniment to a grilled steak or roast chicken but then I could spoon this soft, eggy spinach down, swooningly, just as it is.
And please read the Additional Information section at the end of the recipe before proceeding.
For US cup measures, use the toggle at the top of the ingredients list.
Ingredients
Serves: 2 as a side dish
- 1 x 15ml tablespoon olive oil
- 1 clove garlic (peeled)
- 300 grams baby spinach leaves (washed and dried)
- 2 x 15ml tablespoons white wine or vermouth
- 3 x 15ml tablespoons grated Parmesan (see Additional Information below)
- 2 x 15ml tablespoons ricotta cheese
- salt (to taste)
- freshly ground black pepper (to taste)
- freshly grated nutmeg
- 2 large eggs (beaten)
- 1 tablespoon olive oil
- 1 clove garlic (peeled)
- 10 ounces baby spinach leaves (washed and dried)
- 2 tablespoons white wine or vermouth
- 3 tablespoons grated Parmesan (see Additional Information below)
- 2 tablespoons ricotta cheese
- salt (to taste)
- freshly ground black pepper (to taste)
- freshly grated nutmeg
- 2 eggs (beaten)
Method
- Preheat the oven to 200°C/180°C Fan/gas mark 6/400°F, and butter a small ovenproof dish: I use a vaguely oval one with a capacity of about 700ml / 3 cups.
- In a wok or wide, heavy-based pan, warm the olive oil with the garlic clove and cook until the garlic is bronze.
- Over a low heat stir in the spinach, bearing in mind that, though it will look at first as if you can't fit it all in, cooked spinach reduces to a fraction of its raw volume.
- Turn up the heat, throw in the wine or vermouth and toss gently until the spinach has wilted - which will take around 30 seconds.
- Remove from the heat and stir in the Parmesan and ricotta and season to taste, adding a good grating of nutmeg.
- Beat in the eggs, then transfer the eggy spinach to your buttered oven dish — I leave the garlic clove in just out of laziness, but you could remove it at this point — and bake in the oven for 10 minutes until just set. Let it stand for at least 5 but no longer than 15 minutes, before serving.
- Preheat the oven to 200°C/180°C Fan/gas mark 6/400°F, and butter a small ovenproof dish: I use a vaguely oval one with a capacity of about 700ml / 3 cups.
- In a wok or wide, heavy-based pan, warm the olive oil with the garlic clove and cook until the garlic is bronze.
- Over a low heat stir in the spinach, bearing in mind that, though it will look at first as if you can't fit it all in, cooked spinach reduces to a fraction of its raw volume.
- Turn up the heat, throw in the wine or vermouth and toss gently until the spinach has wilted - which will take around 30 seconds.
- Remove from the heat and stir in the Parmesan and ricotta and season to taste, adding a good grating of nutmeg.
- Beat in the eggs, then transfer the eggy spinach to your buttered oven dish — I leave the garlic clove in just out of laziness, but you could remove it at this point — and bake in the oven for 10 minutes until just set. Let it stand for at least 5 but no longer than 15 minutes, before serving.
Additional Information
For vegetarians replace the Parmesan with a vegetarian alternative.
MAKE AHEAD / STORE:
The spinach can be cooked a day ahead, then covered and refrigerated until needed. Stir in the ricotta and Parmesan and continue with the recipe.
Leftovers should be covered and refrigerated within 2 hours of making. Eat within 3 days, reheating in a microwave until piping hot all of the way through.
For vegetarians replace the Parmesan with a vegetarian alternative.
MAKE AHEAD / STORE:
The spinach can be cooked a day ahead, then covered and refrigerated until needed. Stir in the ricotta and Parmesan and continue with the recipe.
Leftovers should be covered and refrigerated within 2 hours of making. Eat within 3 days, reheating in a microwave until piping hot all of the way through.
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What 2 Others have said
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Posted by Silvita7 on 6th October 2023
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Posted by ChaseStewart on 7th March 2021
Show more commentsThis makes a wonderful filling for crepes. Fill crepes, top with bechamel sauce, sprinkle parmesan on top and bake for 20 minutes.
Soufflé like, rich, satisfying and simple to make. Loved it, will make it often as I seem to always have spinach and ricotta. Thanks very much Nigella!