Spinach Baked With Ricotta and Nutmeg | Nigella's Recipes | Nigella Lawson
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.
Keywords
- Comfort
- Indulgent
- Italian Inspired
- Egg Free
- Gluten Free
- Nut Free
- Vegetarian
- Cheese
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)
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