Spinach Baked With Ricotta & Nutmeg

Name: Spinach Baked With Ricotta & Nutmeg
Cuisine: Mediterranean, Italian, European
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. For US cup measures, use the toggle at the top of the ingredients list.

Updated at: Mon, 13 Jan 2025 06:37:14 GMT