Spinach and Ricotta Casserole with Bacon

Summary

Ingredients

• 700 g spinach, fresh or frozen
• 2 medium onion (s), red
• 0.5 ½ lemon (s), grated zest it
• 50 g pine nuts
• 3 egg (s)
• 250 g ricotta
• 100 g parmesan, rated
• 150 g bacon, diced
• salt and pepper
• Herbs, e.g. parsley, chives, basil
• some butter to grease the form
• 1 tablespoon butter flakes

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Instructions

1. Sort the spinach, wash and collapse in salted water for 1-2 minutes, drain, rinse in cold water, squeeze out and roughly chop. (If frozen spinach is used, defrost the spinach, squeeze it out well and chop it roughly).
2. Peel and finely chop the onions. Rub the lemon peel. Roast the pine nuts in a pan until golden yellow, leave to cool and roughly chop.
3. Separate the eggs, whisk the yolks with the ricotta and parmesan and season with salt and pepper. Beat egg whites with a pinch of salt until stiff. Mix the spinach, onions, pine nuts, bacon and herbs into the ricotta mixture. Fold in the egg whites.
4. Pour the mixture into the greased form. Cover with flakes of butter. Bake at 160 ° C hot air for about 45 minutes.