Sunday, February 3, 2013
My Meatless Mondays - Ricotta Spinach Minis
Kosher Connection made minis, in the month of January. In the midst of making a wedding, is not the time to participate. Although, I made the dish, the date for linking up, was too close to the big day.
The recipe, I did make, was quite good and I do want to share it with you. It came from Bon Appetit and originally was a pie. It used a prepared pie crust so if anyone wants to use this as a filling, fill it and bake.
Minis are fun and good and I recommend them. I love the way, portion control, falls into place. There is rarely waste on a dish with minis.
Ricotta Spinach Pie Bon Appétit | March 1996 (adapted)
Yield: Serves 6
2 tablespoons olive oil
1 large onion, chopped
1 10-ounce package frozen chopped spinach, thawed, squeezed dry
1/2 teaspoon pepper
1/4 teaspoon ground nutmeg
1 15-ounce container ricotta cheese
8 ounces mozzarella, grated
1 cup grated Parmesan cheese
3 large eggs, beaten lightly
Preheat oven to 350°F. Spray mini baking dishes with olive oil.
Heat oil in heavy large skillet over medium heat. Add onion and sauté until tender, about 8 minutes. Mix in spinach, salt, pepper and nutmeg. Sauté until all liquid from spinach evaporates, about 3 minutes.
Combine ricotta, mozzarella and Parmesan cheeses in large bowl. Mix in eggs. Add spinach mixture; blend well.
Spoon cheese mixture into mini dishes. Bake until filling is set in center and brown on top, about 40 minutes. Let stand 10 minutes.
These are adorable and delicious. I can see varying this with broccoli in place of spinach. I would chop it for use.
Spaghertti with Mushroom Bolognese from Simple Gluten Free Kitchen
Spinach and Cheese Strata from Flavors by Four
Simple Spanish Garlic and Egg Soup from Tessa the Domestic Diva from Ladled
I enjoy your additions, each week and I thank you for sharing with us. What do you have, this week?