Recipes and photos are AI created and editorially reviewed. Nutrition figures are estimates.
A rich, green gratin.
Equipment: Baking dish; sieve
Measures and names
Ingredients
- 600 g spinach, wilted and squeezed dry
- 250 g ricotta
- 100 ml double cream (heavy cream)
- 2 eggs
- 1 garlic clove
- 60 g cheddar
- 30 g parmesan
- Pinch of nutmeg
- 20 g butter
- Green salad, to serve
Method
- Heat the oven to 190°C (fan 170°C) and butter a baking dish.
- Squeeze the wilted spinach really dry — excess water makes the gratin sloppy — then chop.
- Mix the spinach with the ricotta, cream, eggs, garlic, nutmeg and most of the cheddar. Season well.
- Spoon into the dish and scatter with the remaining cheddar and the parmesan.
- Bake for 20–25 minutes, until set and golden. Rest for 5 minutes and serve with a crisp salad. Taste before adding salt — parmesan already seasons the dish.
Swaps and tips
Frozen spinach makes this even easier — just defrost and squeeze dry. Lovely as a side too.
Nutrition estimated, per serving
| Protein | Carbs | Fibre | Fat | Calories |
|---|---|---|---|---|
| 21 g | 7 g | 3 g | 35 g | 417 kcal |
Values are estimates based on typical UK food composition data and will vary with brands and portion sizes.
Recipes are AI created and editorially reviewed; kitchen testing is ongoing. Made this recipe? .
Recipe from healthshelf.org
