This week we are going to prepare a light spinach flan, made with lots of spinach, fresh ricotta, eggs and parmesan cheese. It is an incredibly easy dish to make and so tasty, it can be served as a main vegetarian meal with some fresh salad on the side, but it is also a wonderful side dish.
My mother prepares this flan very often and we love it! I hope you enjoy the recipe!

Easy spinach flan

Ingredients

Serves 4-6

500 g of fresh spinach, washed and ready to cook

80 g of Parmigiano Reggiano

2 large eggs

250 g ricotta

3 tablespoons of polenta (or breadcrumbs)

4 tablespoons extra virgin olive oil

a pinch of nutmeg

salt and pepper to taste

Method.

1. Soften the spinach in a large pan with two tablespoons of water, over a low heat for a few minutes.

2. Drain the spinach and let cool (as the spinach will release some water when they cook). Then vigorously squeeze the vegetables for a few minutes.

3. Coarsely chop the spinach using a knife.

4. In a large bowl, mix 250g ricotta with two large eggs, 80 g Parmesan cheese, then season with salt, pepper, a pinch of nutmeg and two tablespoons of extra virgin olive oil. Mix well.

5. Line a small baking pan with a sheet of baking paper (I used a 22 cm x 6 cm round pan), then grease the base with 2 tablespoons of extra virgin olive oil.

6. Pour the spinach mixture into the pan, sprinkle with lots of polenta (or breadcrumbs) and bake at 180 ° C (356 °F) until the flan is golden brown around the edges. Serve warm or cold, as you prefer.

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Sformato di spinaci (facile)

Ingredienti

per 4-6 persone

500 g di spinaci freschi in busta

80 g di Parmigiano Reggiano

2 uova medio-grandi

250 g di ricotta

polenta (o pangrattato)

4 cucchiai di olio extra vergine d’oliva

Noce moscata

sale e pepe q. b.

Preparazione.

1. Fate ammorbidire gli spinaci in una pentola con due cucchiai d’acqua, a fuoco molto basso per qualche minuto.

2. Scolate e lasciate raffreddare gli spinaci, poi strizzateli energicamente.

3. Tritate grossolanamente gli spinaci usando un coltello.

4. Unite 250 g di ricotta a due uova con 80 g di Parmigiano Reggiano grattugiato, poi condite con sale, pepe, un pizzico di noce moscata e due cucchiai d’olio extra vergine d’oliva. Mescolate bene.

5. Ricoprite una teglia con carta da forno (uso una casseruola di 22 cm x 6 cm) e ungete la base con due cucchiai di olio extra vergine d’oliva.

6. Versate il contenuto nella teglia, cospargete la superficie con abbondante polenta e infornate a 180° C, fino a quando lo sformato sarà dorato sulla parte superiore.