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.

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

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.

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.

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

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).

And after lunch…time for some rest and relaxation…

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