Spinach Ricotta Pudding


  • 1 lb spinach
  • 6 oz Ricotta
  • 6 Tbsp Parmesan cheese
  • 3 eggs
  • 3/4 oz butter
  • pinch nutmeg powder
  • 2 Tbsp olive oil
  • 4 Tbsp corn flour
  • 1 lb cherry tomatoes


  1. Preheat oven at 350˚F. Grease a baking pan with butter and sprinkle flour.
  2. In a saucepan, stew the spinach for 10-15 minutes, remove from heat and drain water. Set aside to cool.
  3. In a bowl, whisk the eggs with Parmesan and Ricotta cheese, until well combined. Move half of all ingredients in a blender and mix a couple of times, but don’t overmix. You should obtain a smooth but thick paste. Transfer this paste back into the cheese bowl, add the remaining half of the spinach and stir manually.
  4. Bake for 30 minutes at medium heat. Set aside to cool and serve with tomatoes or tomato sauce.

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