If you’re looking for an original idea for a vegetarian main dish that pleases the whole family, the ricotta and spinach loaf is the ultimate answer. Meatloaf is often thought of as a long and heavy dish, but this meatless version is incredibly light, quick to prepare, and has a secret trick to achieve a crispy crust that encases a gooey heart of scamorza cheese.
Making this spinach loaf is very simple, but for perfect results, you need to follow a small detail: the consistency. The ricotta must be well-drained, and the spinach sautéed in a pan should lose all its water. This will give you 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 croûte with spinach or even the folded spinach omelet.
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OTHER VEGETARIAN LOAVES
- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 6 People
- Cooking methods: Stovetop, Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for the Ricotta and Spinach Loaf
- 2 cloves garlic
- 21 oz spinach
- 2 tablespoons extra virgin olive oil
- to taste salt and pepper
- 1 1/3 cups fresh cow's milk ricotta
- 2 eggs
- 1 oz Parmesan
- 2 3/4 oz breadcrumbs
- 2 3/4 oz sliced scamorza cheese
Procedure for a Perfect Loaf
Start by heating the extra virgin olive oil with the two garlic cloves in a large frying pan. Add the fresh spinach, season with salt and pepper, and cover initially with a lid. When wilted, remove the lid and continue cooking until the liquid has completely evaporated. Let them cool slightly and chop finely 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 get a homogeneous mixture. If the mixture seems too moist, add an extra tablespoon of breadcrumbs: the consistency should allow you to mold 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 gently into the classic loaf shape.
Seal the ends well so the cheese doesn’t leak out and bake your loaf at 350°F for about 30-35 minutes. For an even more golden finish, you can brush the surface with a drop of oil in the last 10 minutes of baking.
Tips for Perfect Results
Moisture Management: The secret to a loaf that doesn’t “sink” while baking is eliminating water. After sautéing the spinach, squeeze them hard with your hands or press them in a colander. The ricotta should be the compact type (like from the deli counter) and not the creamy kind in a jar; if you use the latter, let it drain for at least 3 hours.
The Dough Test: The mixture should be moldable like soft dough. If it sinks between your fingers, add an extra tablespoon of Parmesan instead of breadcrumbs: it will give more structure without making the loaf “heavy”.
The Breadcrumb Trick: Brushing the parchment paper with oil and sprinkling it with breadcrumbs before spreading the mixture helps create a crispy “jacket” even on the bottom, preventing the loaf from sticking or remaining moist at the base.
Post-Baking Rest: This is the most important tip. Ricotta has a protein structure that firms up when cooling. If you cut it right away, 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 chopped sun-dried tomatoes in oil and Taggiasca olives.
Mushroom Variant: Replace half of the spinach with finely chopped sautéed champignon mushrooms.
Vegan Variant: If you have readers who don’t eat dairy, you can 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’s even easier to slice the next day and the flavors are more developed.
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, reheat in a fan oven at 320°F for 10 minutes or in an air fryer. Avoid the microwave if you don’t want to lose the outer crispness.
Now It’s Your Turn
This ricotta and spinach loaf proves that a vegetarian main dish can be tastier than the classic one. It’s perfect for tonight’s dinner or to take to the office the next day!
How do you customize it? Do you like the classic version or do you add some secret ingredient to the mixture? Write it in the comments, I’m curious to read your variants!
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 than 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 “like candy” with parchment paper for the first 15 minutes.
What can I use instead of breadcrumbs?
For a more rustic version, you can use coarsely chopped oats or cornmeal for polenta.
