Servings:
4
Prep time:
25
Cooking time:
25
INGREDIENTS
- - 250 g of spinach
- - 250 g ricotta
- - 3 eggs
- - 1 tablespoon grated fresh ginger
- - 1 clove garlic
- - 1 tablespoon poppy seeds
- - Extra virgin olive oil
- - Salt
INSTRUCTIONS
- Clean carefully the spinach, then arrange them in a pot with water only after washing and cook for 5 minutes slow. Then drain and let them cool, then squeeze as much as possible and chop.
- Whisk the ginger finely together with ricotta and a tablespoon of oil; finally add the spinach and stir.
- Put to fry the sliced garlic in a saucepan with a tablespoon of oil over a low heat for 2-3 minutes.
- Beat the eggs with a pinch of salt and the flavored olive oil without the garlic, then incorporate the creamed spinach.
- Pour the mixture into a cake tin about 26-28 cm lined with baking paper, sprinkle with poppy seeds and bake at 190 ° C for 15-20 minutes.
