Spinach Ring
Delight your taste buds with this elegant and savory Spinach Ring—perfect for brunch, a holiday table, or a comforting weeknight dinner. Loaded with vibrant fresh spinach, creamy ricotta, and nutty Parmesan, this baked dish combines simple, wholesome ingredients into a beautifully molded centerpiece. Enhanced with a touch of ground nutmeg and black pepper, the dish boasts rich, earthy flavors balanced by silky béchamel for a tender, custard-like texture. Its golden crust, achieved with a light dusting of breadcrumbs, provides an irresistible crunch. Easy to prepare and ready in under an hour, this versatile recipe can be served warm as a hearty main course or paired with a crisp salad or roasted vegetables for a show-stopping side dish.
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Recipe Information
Ingredients
- 500 grams fresh spinach leaves
- 3 large eggs
- 120 grams all-purpose flour
- 60 grams grated Parmesan cheese
- 250 grams ricotta cheese
- 60 grams unsalted butter
- 240 milliliters whole milk
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 teaspoon ground nutmeg
- 30 grams breadcrumbs
- 1 spray can olive oil spray
Instructions
Preheat your oven to 180°C (350°F). Grease a ring mold pan with olive oil spray and dust it lightly with breadcrumbs. Set it aside.
Wash and dry the fresh spinach thoroughly. Heat a large non-stick skillet over medium heat, and wilt the spinach in batches until soft (about 3-4 minutes). Remove from heat, allow it to cool slightly, and squeeze out any excess water. Chop finely and set aside.
In a medium saucepan, melt the butter over medium heat. Once melted, whisk in the all-purpose flour to form a roux. Cook for 1-2 minutes, stirring constantly, until it is golden and smooth.
Gradually pour in the milk while whisking continuously to avoid lumps. Continue cooking until the mixture thickens and coats the back of a spoon (about 3-4 minutes). Remove from heat.
In a large mixing bowl, combine the cooked spinach, Parmesan cheese, ricotta cheese, eggs, salt, black pepper, and nutmeg. Mix well.
Slowly stir the warm milk mixture into the spinach mixture until fully combined.
Pour the batter evenly into the prepared ring mold pan. Smooth the top with a spatula.
Bake in the preheated oven for 30-35 minutes, or until the spinach ring is set and lightly golden on top.
Remove the pan from the oven and allow it to cool for 10 minutes before carefully unmolding onto a serving plate.
Slice and serve warm as a main dish or side dish alongside a salad or roasted vegetables.
Nutrition Facts
Calories |
3977 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 359.1 g | 460% | |
| Saturated Fat | 68.6 g | 343% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 934 mg | 311% | |
| Sodium | 4832 mg | 210% | |
| Total Carbohydrate | 162.2 g | 59% | |
| Dietary Fiber | 16.4 g | 59% | |
| Total Sugars | 17.2 g | ||
| Protein | 111.4 g | 223% | |
| Vitamin D | 5.8 mcg | 29% | |
| Calcium | 2625 mg | 202% | |
| Iron | 23.9 mg | 133% | |
| Potassium | 3771 mg | 80% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
