Spinach and Ricotta Casserole
4 servings
35 minutes
Spinach and ricotta casserole is a refined dish of Italian cuisine that embodies the lightness and sophistication of Mediterranean traditions. The airy texture of ricotta, the delicate taste of spinach, and the light nutty note of coarse flour create a harmonious combination. This dish originated in northern Italy, where fresh dairy products and greens play a central role in cooking. The casserole is suitable for both a light dinner and a festive table, especially when paired with white wine or tomato sauce. It can be served warm when it is tender and melting or chilled to gain density and richness of flavor. The simplicity of preparation and healthy ingredients make it an ideal choice for those who appreciate healthy and delicious food.
1
Wash the spinach and let it drain. Heat a pan without oil, add the spinach, and cover with a lid. Stew for 10 minutes on low heat.
- Fresh spinach leaves: 250 g
2
Place the stewed spinach in a bowl and lightly mash it, add beaten eggs, both flours, ricotta, and salt. Mix and let it sit for 15 minutes.
- Fresh spinach leaves: 250 g
- Chicken egg: 2 pieces
- Cornmeal: 2 tablespoons
- Coarse-ground flour: 2 tablespoons
- Ricotta cheese: 250 g
- Salt: pinch
3
Preheat the oven to 190 degrees. Grease the pan with olive oil and add the cottage cheese mixture. Bake in the oven for 35-40 minutes.
- Olive oil: 0.5 teaspoon
4
Serve warm or chilled.
