Spinach, feta and ricotta bake with prosciutto – Food & Home Magazine
This is the perfect comfort dish. Spinach, feta and ricotta bake with prosciutto is done in 45 minutes and is full of rich, cheesy flavours.
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Ingredients
- 1 x 400g tin tomatoes
- 1 peeled and minced garlic clove
- small handful fresh rosemary leaves
- 400g finely chopped spinach
- 250ml (1 cup) fresh cream
- 200g crumbled feta
- 200g crumbled ricotta
- 70g prosciutto
- fresh thyme sprigs
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