Spinach and Ricotta Flan
Flan
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Cook Time
55 min
Servings
6
Difficulty
Easy
Prep Time
30 Min
Description
These spinach and ricotta flans are an excellent alternative for a delicious appetizer or a light and nutritious second course. The combination of fresh spinach and creamy ricotta creates a delicate and enveloping flavor, enriched by the crunchiness of pine nuts and the aroma of nutmeg. I often prepare them when I have guests for dinner, because they are easy to make and can be prepared in advance. They are also perfect for children, who often struggle to eat vegetables! If you prefer, you can also use frozen spinach, but I recommend squeezing them well to eliminate excess water. An extra idea? Serve them with a cheese fondue!
Ingredients (12 ingredients)
-
500 g fresh spinach
-
250 g ricotta
-
3 piece eggs
-
80 g grated cheese
-
30 g pine nuts
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nutmeg
-
black pepper
-
fine salt
-
olive oil
-
breadcrumbs
-
pine nuts
-
grated cheese
Preparation (8 steps)
Spinach preparation
Wash 500 g of fresh spinach thoroughly. Alternatively, use 350 g of frozen spinach, already cooked and well squeezed.
Spinach cooking
Put the fresh spinach in the bowl and cook for 5 Min./100°C/Stufe 1. If using frozen spinach, skip this step.
Chop the spinach
Drain the cooked spinach well and put it back in the bowl. Chop for 5 Sec./Stufe 5.
Mix the ingredients
Add 250 g of ricotta, 3 eggs, 80 g of grated cheese, 30 g of pine nuts, nutmeg to taste, black pepper to taste and fine salt to taste to the bowl. Mix for 20 Sec./Stufe 4.
Prepare the molds
Preheat the oven to 170°C (fan) or 180°C (static). Grease single-portion molds with olive oil and sprinkle with breadcrumbs.
Fill the molds
Pour the mixture into the molds, filling them almost to the brim. Sprinkle the surface with pine nuts and grated cheese.
Bain-marie cooking
Place the molds in a high-sided baking pan and fill the pan with hot water to about a third of the height of the molds. Bake in the oven for 25 minutes.
Cool and serve
Remove the flans from the oven and let them cool slightly before unmolding them. Serve warm or cold.
Finished cooking? Great! 🎉
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Created by
Sara Conti
1
Rezept
0
Kochbücher
Allergens
- Eggs
- Milk
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