Spinach Baked With Ricotta and Nutmeg

Name: Spinach Baked With Ricotta and Nutmeg
Cuisine: European, Italian, Mediterranean
Ingredients: 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)

Instructions

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.

Updated at: Thu, 17 Jul 2025 02:01:24 GMT