Ricotta and Spinach Cakes

Ricotta and spinach cakes are a delicious dish that’s quite simple to prepare. Here’s the recipe with my little Italian twist to enhance the flavors.

Ingredients

• 250 g of fresh spinach or about 150 g of frozen spinach
• 250 g of good quality fresh ricotta
• 2 eggs
• 80 g of grated Parmesan cheese
• Nutmeg, to grate to taste
• Salt and pepper to taste
• Butter or olive oil for greasing the molds
• Breadcrumbs for dusting the molds
• (Optional) Chopped chives or other herbs for an extra touch of flavor

Preparation

1. If you are using fresh spinach, wash them well and then cook them in a pan with a little water for a few minutes until they have wilted. If you’re using frozen spinach, thaw them and heat in a pan until they are warmed through. In any case, squeeze the spinach well to eliminate excess water.
2. Preheat the oven to 180 °C (350 °F).
3. In a sufficiently large bowl, mix the ricotta with the eggs, then add the spinach, grated Parmesan, a grating of nutmeg, salt, pepper, and possibly the herbs.
4. Grease the molds with butter or olive oil and dust with breadcrumbs to prevent the cakes from sticking.
5. Fill the molds with the ricotta and spinach mixture, filling them to the brim.
6. Place the molds in the oven and bake for about 20-25 minutes, or until the cakes are golden on the surface.
7. Allow to cool slightly before unmolding the cakes.
8. Serve warm or at room temperature, perhaps accompanied by a light salad.

Curiosity

The ricotta and spinach cakes can be considered a mini and pasta-free version of a classic Italian dish, the “torta pasqualina,” typical of the Liguria region. They are therefore perfect for an appetizer or a light second course. With the addition of aromatic herbs such as chives, you can get an extra touch of freshness and flavor.