The Ricotta and Spinach Flan: Perfect Lunch (and Dinner) Saver.
Today I’m sharing with you this recipe for ricotta and spinach flan, a simple dish to make. It’s a perfect lunch or dinner saver, ideal when looking for preparation that offers flavor without much effort.
The beauty of this recipe is that it can be made ahead: just reheat it for a few minutes when serving.
I used fresh spinach leaves for this preparation, but you can easily use frozen spinach, the result will still be excellent.
Few steps for a really tasty result. Let’s start the Fun…
Happy cooking, Giusi.
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- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 35 Minutes
- Portions: 2 People
- Cooking methods: Oven
- Cuisine: Italian
Ingredients for Ricotta and Spinach Flan
If you want a taller flan, simply double the quantities. I used a 8×8 inch (20×20 cm) square baking dish with these quantities.
- 1 lb spinach
- 1 cup cow's milk ricotta
- 1 egg
- 1/2 cup Parmesan cheese
Steps for Ricotta and Spinach Flan
First, boil the spinach for a few minutes in salted boiling water, drain them and let them cool. Once lukewarm, wring them out with your hands to remove all the water.
Place the spinach in a large bowl along with the ricotta, the egg, and half of the Parmesan. Mix the ingredients well with a fork.
Oil a baking dish and sprinkle it with breadcrumbs, pour the previously prepared mixture and level it well. Sprinkle the surface with the remaining Parmesan and a few butter flakes.
Bake at 356 degrees (preheated static oven) for 25 minutes. In the last 2/3 minutes, turn on the grill to form the crust on top.
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