Spinach and ricotta crumble
Chef:
Dunnes Stores
Prep:
15 mins
Cook:
40 mins
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.
Serves
4-8
Preparation Time
15 minutes
Cooking Time
40 minutes
Main ingredients
Eggs, Cheese, Vegetables
Recipe Type
Dinner, Easy, Family Dinners, Healthy, Side Dish, Vegetarian
Cuisine
Irish
Special Info
Vegetarian
Level of Difficulty
Easy
