Spinach and ricotta crumble

Prep: 15 mins
Cook: 40 mins
Spinach and ricotta crumble
A tasty side for your Christmas dinner

2 onions, chopped

3 leeks, sliced

1 tsp fresh thyme leaves

2 tbsp olive oil

2 x 150g bags baby spinach leaves

100g Parmesan cheese, finely grated

2 x 250g tubs ricotta cheese, drained

For the topping:

200g plain flour

100g butter, chilled & diced

100g hazelnuts, chopped

1 medium egg, lightly beaten

Sauté the onions, leeks & thyme in the oil for 15-20 mins until well softened.

In a separate bowl, pour boiling water over the spinach, then drain & fold it into the sautéed onion mix.

Fold in the Parmesan with the ricotta & season with salt & pepper.

Put into a baking dish.

To make the topping, rub the butter into the flour & stir in the hazelnuts with the egg.

Season with salt & pepper & scatter over the spinach & ricotta mix.

Bake for 20 mins until golden.


Preparation Time
15 minutes

Cooking Time
40 minutes

Main ingredients
Eggs, Cheese, Vegetables

Recipe Type
Dinner, Easy, Family Dinners, Healthy, Side Dish, Vegetarian


Special Info

Level of Difficulty

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