If you are looking for an original idea for a vegetarian main course that pleases the whole family, the ricotta and spinach loaf is the ultimate answer. Often thought of as a lengthy and heavy dish, this meatless version is incredibly light, quick to prepare, and comes with a secret trick for a crispy crust that encloses a gooey heart of scamorza cheese.
Making this spinach loaf is very simple, but for a perfect result, you need to follow a small trick: the consistency. The ricotta should be well-drained, and the sautéed spinach must lose all their water. This way, you’ll get a compact slice, soft to the bite, and beautiful to present at the table.
If you love recipes with spinach, try the spinach and stracchino strudel, the chickpea curry with spinach, the brie en croute with spinach or the folded spinach and cheese omelette.
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OTHER VEGETARIAN LOAVES
- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 6People
- Cooking methods: Stovetop, Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Preparing the Ricotta and Spinach Loaf
- 2 cloves garlic
- 600 g spinach
- 2 tablespoons extra virgin olive oil
- to taste salt and pepper
- 300 g fresh cow ricotta
- 2 eggs
- 30 g parmesan
- 80 g breadcrumbs
- 80 g sliced scamorza
Steps for a Perfect Loaf
Start by heating the extra virgin olive oil with the two garlic cloves in a large pan. Add the fresh spinach, season with salt and pepper, and initially cover with a lid. Once wilted, remove the lid and continue cooking until the water has completely evaporated. Let them cool and finely chop with a knife.
In a large bowl, combine the fresh ricotta, chopped spinach, parmesan (or pecorino), breadcrumbs, and the two eggs. Mix carefully until you obtain a homogeneous mixture. If you notice the dough is too moist, add an extra spoonful of breadcrumbs: the consistency should allow you to shape it easily.
Take a sheet of parchment paper and brush it with a little oil, then sprinkle with some breadcrumbs to create the base of the crust. Spread the mixture on top and, using your hands, form a regular rectangle. Place the slices of scamorza on the surface and, using the parchment paper as a guide, roll it gently into the classic loaf shape.
Seal the ends well to prevent the cheese from leaking out and bake your loaf at 356°F for about 30-35 minutes. For an even more golden result, you can brush the surface with a drizzle of oil in the last 10 minutes of cooking.
Tips for a Perfect Result
Managing Moisture: The secret to a loaf that doesn’t collapse during baking is removing the water. After sautéing the spinach, squeeze them forcefully in your hands or press them in a sieve. The ricotta should be the compact type (like from the counter) and not the creamy one in a jar; if you use the latter, let it drain for at least 3 hours.
Testing the Dough: The mixture should be moldable like soft pastry. If it sinks between your fingers, add an extra tablespoon of parmesan instead of breadcrumbs: it will give more structure without making the loaf “dumpy”.
The Breaded Trick: Brushing the parchment with oil and sprinkling it with breadcrumbs before spreading the mixture helps create a crispy “shirt” even on the bottom, preventing the loaf from sticking or remaining damp at the base.
Post-Bake Rest: This is the most important tip. Ricotta has a protein structure that solidifies as it cools. If you cut it immediately, it crumbles. Let it rest at least 15 minutes out of the oven before slicing.
Variants
Gourmet Variant: Add toasted pine nuts and rehydrated raisins for a Sicilian sweet and sour touch.
Mediterranean Variant: Replace the scamorza with finely chopped sun-dried tomatoes and Taggiasca olives.
Mushroom Variant: Replace half the spinach with finely chopped sautéed button mushrooms.
Vegan Variant: For those who do not consume dairy, use a firm plant-based “cheese” spread and replace the eggs with a chickpea flour and water batter.
Storage
In the Fridge: It keeps perfectly for 2-3 days in an airtight container. In fact, it is even easier to slice the next day, and the flavors are more mature.
In the Freezer: You can freeze it raw, already wrapped in parchment paper and well sealed, for about 2 months. When you decide to eat it, bake it directly from frozen at 340°F, increasing the cooking time by 15-20 minutes.
How to Reheat: To keep the center gooey, heat it in a convection oven at 320°F for 10 minutes or in an air fryer. Avoid the microwave if you want to maintain the outer crunch.
Now It’s Your Turn
This ricotta and spinach loaf proves that a vegetarian main course can be more delicious than the classic one. It’s perfect for tonight’s dinner or to bring to work the next day!
How do you personalize it? Do you like the classic version or do you add some secret ingredient to the mixture? Let me know in the comments, I’m curious to read your variations!
FAQ (Frequently Asked Questions)
Can I use frozen spinach?
Absolutely yes. Cook them directly in the pan with the garlic, but be sure to squeeze them even more vigorously compared to fresh ones.
Why did the loaf open during baking?
It probably wasn’t sealed well during rolling, or the oven temperature was too high from the start. Try closing the ends “candy-style” with parchment paper for the first 15 minutes.
What can I use instead of breadcrumbs?
For a more rustic version, you can use coarsely ground oat flakes or polenta cornmeal.
