Spinach and ricotta crumble

SERVES:

6

Ingredients

CRUMBLE:

50g cold salted butter, cubed

180g plain flour

1 egg

50g (⅓ cup) pine nuts

1 tsp thyme

Freshly ground black pepper

FILLING

:

500g spinach leaves

2 tbs olive oil

2 large yellow onions

250g (1 cup) ricotta

Pinch of ground nutmeg

Pinch of salt

Freshly ground black pepper

Method

Preheat the oven to 200C. Put all the crumble ingredients into a bowl and rub the butter into the other ingredients rapidly with your fingertips until the mixture resembles breadcrumbs. Chill.

Rinse and drain the spinach.

Heat the oil in a frying pan and saute the onions until soft. Add the spinach and allow to wilt, then stir in the ricotta, nutmeg, salt and pepper.

Spread the mixture in a gratin dish. Sprinkle the crumble on top and bake in the oven for about 30 minutes, until the crumble is golden.



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