Difficulty
Low
Preparation
60 minutes
Cooking time
15 minutes
Doses for
2 persons
Cost
Medium

Ingredients:

  • 250 g Ricotta Ricche Terre Pure Sheep
  • 50 g Pecorino Toscano DOP
  • 150 g spinach
  • 2 eggs
  • nutmeg
  • e.v.o. oil
  • salt
  • pepper
  • butter

Preparation:

Rinse and dry spinach and put into a pan. Cover and cook over medium heat to wilt the spinach. When cooked, remove from the heat and set aside to cool. Once the spinach is cool enough, chop roughly and place in a large bowl with the Ricotta, the grated Pecorino, a sprinkle of nutmeg and the eggs, then season with salt and pepper. Stir until well combined. Butter the aluminum molds and stuff them with the prepared filling. Put them in preheated oven and bake for 15 minutes at 175°C. Remove from the oven and allow to cool for some minutes. Serve warm.

What is needed
pan
some round aluminum
baking molds
grater
knife