Ricotta, Barley And Spinach Casserole

1. 1

   Bring a large pot of water to a boil. Add barley. Bring back to a boil then reduce heat and simmer, covered, for 30-35 mins, until tender. Drain.

2. 2

   Preheat oven to 350u00b0F. Lightly grease a 9 inch pie dish.

3. 3

   Heat olive oil in a medium frying pan over high heat. Saute leek for 3-4 mins, until tender. Add spinach and cook, stirring, until just wilted. Remove from heat and let cool slightly.

4. 4

   In a medium bowl, combine barley, leek mixture, ricotta, Parmesan, tomatoes and basil. Season to taste. Spoon into prepared dish, smooth top and bake for 40-45 mins, until golden and firm. Cut into wedges. Serve with salad.

* Per serving · 4 servings · Values may vary.

No additional tips available.