Friday, June 25

Spinach and ricotta layered potatoes

An alternative to the usual spinach and ricotta lasagna.


5 medium potatoes
400g frozen spinach
1 ricotta pack (or "requeijao" cheese)
half medium onion
2 garlic cloves
olive oil
salt, pepper and nutmeg to season


Defrost the spinach and drain it as much as you can. It is important to have little water. Dice the onion and the garlic and stir fry for a few minutes in a drizzle of olive oil. Add the spinach and let it cook in low heat for about 10 min.Season with salt and pepper at your taste. Stir once in a while so the spinach doesn't burn, add some water if needed, but once again, be careful to keep the spinach quite dry.
Meanwhile, wash well the potatoes and slice them thinly, with peel (although you can take it off if you wish). Reserve.
Pre-heat the oven to 200 degrees.
Add the ricotta to the spinach, stir well, and add the ground nutmeg to taste. Bring it to a quite boil and turn off the heat.

Arrange the potatoes in baking tray until you cover the bottom, and alternate with the spinach and ricotta layers (add some salt on top of the potatoes before the spinach layer!) as if you where doing a lasagna. It will make about 3 layers of potatoe and 2 layers of spinach (finish with potatoes).

Bake for about 40min to an hour, or until the bottom layer is soft. You can add some grated cheese on top when the dish is nearly done, and let it melt.

This dish takes a while to make, but it freezes perfectly, so it is well worth, and you can save it for another day!

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