Spinach and ricotta bake at Somerset Gift Farm Getaway… Part 2 of 3

As part of our Somerset Gift Farm lunch we made this delicious spinach and ricotta filo bake… something light and different that will compliment any lunch menu.

Click here for: 31. Spinach and ricotta filo bake……. RECIPE CARD

For the Spinach and Ricotta bake you will need:

350g ricotta
350g spinach
3/4 cup finely grated parmesan
200g feta
2 tablespoons finely grated lemon rind
1 XL Egg or 2 large eggs
Salt and pepper
1 roll filo sheets
2 cloves crushed garlic
melted butter for brushing the sheets

Place the ricotta and cooked drained spinach in a bowl and combine, add the finely grated parmesan and crumbed feta, mix in the egg, lemon rind and salt and pepper.

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Melt the butter and add the 2 crushed cloves of garlic and brush each sheet with the butter before layering the pans.

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Line a medium size tin or 2 smaller tins with buttered filo sheets, 3 x horizontal and 3 vertical, I cut the sheets with a scissor to “just” fit the pan. Measure the sheets long enough to have a overhang on both sides that is wide enough to form the top of the bake once the pan is filled.

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Fill the filo lined tins with the ricotta and spinach mixture and flip over the filo overhang to form a neat parcel. Bake at 180 degrees until nicely browned and cooked. +/- 30 to 40 minutes. Remove from the oven and let it rest for 10 minutes, turn out onto a wire rack covered with grease proof paper and cool.

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This ricotta and spinach loaf can be served luke warm or at room temperature, I would not refrigerate it before serving….

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We sliced the loaf in +/- 2 cm slices and served it with our free range chicken pesto sosaties, baby potatoes and a delicious nectarine salad (to follow in part 3).

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And after lunch…time for some rest and relaxation…

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Somerset Gift Farm Getaway… a magical place to re-charge our batteries…

No 39a. somerset

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One thought on “Spinach and ricotta bake at Somerset Gift Farm Getaway… Part 2 of 3

  1. Liesl Rust says:

    Wow always an inspiration – thank you

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