Spinach and Ricotta Flan

Name: Spinach and Ricotta Flan
Yield: Serves 6–8
Cuisine: British
Ingredients: unsalted butter, for greasing; freshly grated nutmeg; 70 ml extra virgin olive oil; 2 medium eggs; 100 g Parmesan, freshly grated; salt and pepper; 250 g ricotta cheese; 1 kg fresh spinach; salt and pepper

Preparation info

Serves
6–8

Difficulty
Easy

Appears in

Cooks Country

By Matt Tebbutt

Published 2008

About

I don’t usually do vegetarian, but this is an Italian recipe I discovered while holidaying in Florence, and I really love it.

Ingredients

unsalted butter, for greasing
1 kg fresh spinach
salt and pepper
250

Europe
United Kingdom
Florence
Starter
Spring
Summer
June
May
Vegetarian
Gluten-free

Method

Preheat the oven to 160°C/325°F/gas mark 3, and grease a medium, about 20cm, spring-form flan tin.

Quickly blanch the spinach in a saucepan of boiling salted water. Drain, squeeze it dry and chop quite finely.

In a bowl stir all the ingredients together and season. Usin