Spinach and Ricotta Sformatino

Loosely translated as a little savoury flan, this sformatino makes a wonderfully light starter that's incredibly easy to make and is a real crowd-pleaser. The mixture can be prepared ahead of time and popped in the oven 20 minutes before you're ready to sit down.

Here it's served with a homemade grissino, micro herbs and Parmesan, but you could also serve it with a rocket salad if you're unable to find micro herbs in your local supermarket.

Serves 6

3 eggs

250g spinach

250g ricotta

75g grated Parmesan

A pinch of nutmeg



Preheat the oven to 180C/350F/Gas 4.

Remove any stalks from the spinach, discard and wilt the leaves in a pan. Leave to cool. Once cool, squeeze as much water out as possible - don't be alarmed at how much it shrinks!

Put the spinach, eggs, ricotta, a good pinch of nutmeg, the Parmesan, salt and pepper in to a food processor and blend until green and smooth.

Grease a muffin tin and fill with the mixture. Bake for 15-20 minutes or until cooked.

Dress the micro herbs with a little extra virgin olive oil and lemon and place on top of each sformatino for garnish. Grate some Parmesan on top to finish.

#starter #Vegetarian

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