top of page

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.

Featured Posts
Recent Posts
Search By Tags
No tags yet.
Follow Us
  • Facebook Social Icon
  • Twitter Social Icon
  • Google+ Social Icon
bottom of page