Spinach, Mustard Greens & Baked Ricotta Cheese Recipe

Name: Spinach, Mustard Greens & Baked Ricotta Cheese
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2/3 cup olive oil; 1 bunch English spinach, leaves picked, washed, spun dry and roughly chopped; 10 1/2 ounces mustard greens, washed, spun dry and roughly chopped; 2 shallots, thinly sliced; 1 garlic clove, thinly sliced; 1/4 teaspoon freshly grated nutmeg; 1 pinch of cayenne pepper; 1 big pinch of fine sea salt; 3/4 cup fresh ricotta cheese; 2 free-range or organic egg yolks; 3/4 cup light cream

Servings: persons

2/3 cup olive oil
1 bunch English spinach, leaves picked, washed, spun dry and roughly chopped
10 1/2 ounces mustard greens, washed, spun dry and roughly chopped
2 shallots, thinly sliced
1 garlic clove, thinly sliced
1/4 teaspoon freshly grated nutmeg
1 pinch of cayenne pepper
1 big pinch of fine sea salt
3/4 cup fresh ricotta cheese
2 free-range or organic egg yolks
3/4 cup light cream

1
Preheat the oven to 450F.
2
Heat a 12 3/4 inch diameter skillet over high heat.
3
Add the olive oil and, when hot, throw in the spinach, mustard greens, shallot and garlic and cook, stirring or tossing all the time, until wilted.
4
Take off the heat and mix in the nutmeg, cayenne pepper and salt.
5
Pour into a large bowl and, using a wooden spoon, fold in the ricotta.
6
Whish the egg yolks and cream together in a small bowl.
7
Pour into the ricotta mixture and mix well.
8
Transfer to an ovenproof baking dish (measuring 8 inches in diameter) and bake for 20-25 minutes or until the ricotta has puffed up.
9
Take out of the oven and serve immediately.

757

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2/3 cup olive oil, 1 bunch English spinach, leaves picked, washed, spun dry and roughly chopped, 10 1/2 ounces mustard greens, washed, spun dry and roughly chopped, 2 shallots, thinly sliced, and more.

Yes, Spinach, Mustard Greens & Baked Ricotta Cheese falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Spinach, Mustard Greens & Baked Ricotta Cheese

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