Spinach and Ricotta Casserole with Bacon
by Editorial Staff
Summary
| Prep Time | 35 mins |
| Cook Time | 45 mins |
| Total Time | 1 hr 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
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
Print Recipe
Pin Recipe Instructions
- 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).
- 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.
- 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.
- Pour the mixture into the greased form. Cover with flakes of butter. Bake at 160 ° C hot air for about 45 minutes.
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