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.



With room to run free just Youwaitandsee

With room to run free just Youwaitandsee

Veteran Coffs Harbour trainer is hoping history can repeat tomorrow.

#Press for Progress on International Women's Day

#Press for Progress on International Women's Day

Call for Coffs Coast to embrace International Women's Day

Is a dolphin sea pen in the harbour the best option?

Is a dolphin sea pen in the harbour the best option?

Study to assess whether DMM dolphins can be rehoused in harbour

Local Partners