Spinach Ricotta Slice Recipes

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SPINACH RICOTTA ROLLS



Spinach Ricotta Rolls image

A juicy spinach ricotta filling encased with buttery, flaky puff pastry. Great finger food or to pop into lunch boxes, thought they are definitely best served warm! Refer to the notes for make ahead instructions and the recipe video below. Some people like to serve this with tomato sauce.

Provided by Nagi | RecipeTin Eats

Categories     Appetizer     Party Food

Time 35m

Number Of Ingredients 12

250 g / 8 oz frozen chopped spinach (, thawed (Note 1))
400 g / 13 oz firm ricotta ((Note 2))
¾ cup grated parmesan
1 ½ cups shredded cheese ((cheddar, tasty, Monterey Jack, Gruyere, Pepper Jack))
1 egg
1 large garlic clove (, minced)
Pinch of nutmeg ((fresh grated or powder))
¼ - ½ tsp salt
Black pepper
3 sheets puff pastry ((Note 3))
1 egg (, beaten)
Sesame seeds ((optional))

Steps:

  • Take pastry out of freezer.
  • Place spinach in a colander and use a wooden spoon or your hands to press out excess water. You could also do this using a tea towel or paper towels. Transfer spinach to a bowl (drink the liquid, it's good for you!).
  • Add remaining Filling ingredients. Mix to combine.
  • Place pastry on work surface and cut in half to create 2 rectangles - you should have 6 in total.
  • Divide filling between pastries, brush edge with egg then roll up, finishing with the seam side down.
  • Refrigerate for 15 minutes. Meanwhile, preheat oven to 180C/350F.
  • Spray 2 x baking trays with oil (any).
  • Cut rolls into 4, or whatever size you want. Brush tops with egg (makes it golden) then sprinkle with sesame seeds.
  • Bake for 25 minutes, then take out the top tray and move the bottom tray to the top and give it an additional 5 - 10 minutes to make it golden.
  • Best served warm - the pastry is crispier and the filling is juicier. See notes for make ahead instructions.

Nutrition Facts : ServingSize 63 g, Calories 202 kcal, Carbohydrate 12.6 g, Protein 6.8 g, Fat 13.9 g, SaturatedFat 5.1 g, Cholesterol 27 mg, Sodium 180 mg, Fiber 0.6 g

SPINACH & RICOTTA SLICE



Spinach & ricotta slice image

Both vegetarians and non-veggies will love this puff pastry parcel with Italian cheese - great as a buffet centrepiece

Provided by John Torode

Categories     Buffet, Main course

Time 1h45m

Number Of Ingredients 11

50g butter
1 tsp olive oil
1 onion , finely chopped
1kg spinach
¼ tsp ground nutmeg
500g ricotta
2 egg yolks
85g parmesan (or vegetarian alternative), finely grated
2 x 375g packs all-butter puff pastry
a little flour , for dusting
1 egg , beaten

Steps:

  • Heat oven to 180C/160C fan/gas 4. Melt half the butter with the oil in a sauté pan. Add the onion and cook for 10 mins until softened. Remove to a bowl.
  • Add a few handfuls of spinach to the pan and cook for a few mins until it has wilted down. Remove from the heat and drain in a colander. Repeat until all the spinach is cooked. Press with the back of a spoon to remove any excess liquid. Now roughly chop and tip into the bowl with the onion. Stir in the nutmeg, ricotta, egg yolks, Parmesan and some seasoning and mix well.
  • Roll out one pack of pastry on a lightly floured surface to a 25 x 30cm rectangle, then lay on a large baking sheet. With the longest side facing you, pack the spinach mixture down the middle of the pastry, leaving a 5cm border all the way around. Brush the pastry all the way round with some beaten egg.
  • Roll out the second pack of pastry to a rectangle slightly larger than the first. Drape over the top and gently press down the edges to seal both pastry layers together. Trim the edges to neaten and crimp with your fingers, or seal down with a fork.
  • Brush all over with beaten egg and, if you like, lightly score the pastry with the back of a knife in a criss-cross fashion, making sure you don't cut all the way through. Bake for 40 mins. Leave to rest for 10 mins before serving.

Nutrition Facts : Calories 397 calories, Fat 27 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 24 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 14 grams protein, Sodium 1.1 milligram of sodium

SPINACH-RICOTTA QUICHE



Spinach-Ricotta Quiche image

This savory quiche is perfect for breakfast, brunch, lunch, or served with a side salad for a light dinner. It's light and fluffy with a creamy texture, and bursting with delicious flavors!

Provided by Kim's Cooking Now

Categories     100+ Breakfast and Brunch Recipes     Eggs     Quiche

Time 1h20m

Yield 8

Number Of Ingredients 11

1 tablespoon butter
⅓ cup finely chopped red onion
1 (8 ounce) package fresh spinach
½ (14 ounce) package pastry for 9-inch double-crust pie
4 large eggs
¾ cup whole-milk ricotta cheese
¾ cup heavy cream
⅓ cup grated Parmigiano-Reggiano cheese
1 tablespoon chopped fresh basil
½ teaspoon salt
¼ teaspoon ground black pepper

Steps:

  • Melt butter in a skillet over medium heat; add onion and cook for 1 minute. Add spinach and cook, stirring occasionally, until starting to wilt, about 1 minute. Cover skillet and cook for 1 minute more, allowing condensation to build inside the skillet. Remove from heat, uncover, and stir.
  • Preheat the oven to 375 degrees F (190 degrees C). Press pie pastry into a 9 1/2-inch deep-dish pie pan. Prick bottom and sides with a fork.
  • Bake crust in the preheated oven for 10 minutes. Remove from oven and set aside.
  • Combine eggs, ricotta cheese, cream, Parmigiano Reggiano cheese, basil, salt, and pepper in a blender or food processor. Blend until smooth.
  • Spread spinach and onion mixture evenly over the crust. Pour egg mixture on top.
  • Bake in the preheated oven until center of quiche is set and the top is lightly browned, about 40 minutes. Allow to stand for 10 minutes before serving.

Nutrition Facts : Calories 305.8 calories, Carbohydrate 13.9 g, Cholesterol 142.1 mg, Fat 23.9 g, Fiber 1.6 g, Protein 9.8 g, SaturatedFat 11.2 g, Sodium 411.7 mg, Sugar 0.8 g

BAKED SPINACH RICOTTA TART



Baked Spinach Ricotta Tart image

Provided by Food Network

Yield 8 slices

Number Of Ingredients 14

30 ounces whole milk ricotta cheese (4 cups)
2 cups all-purpose flour
1 teaspoon kosher salt
12 tablespoons (1 1/2 sticks) butter, cut into l/2inch pieces and chilled
5 tablespoons ice water
2 tablespoons olive oil
1 pound spinach, stemmed and cleaned
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
1/2 cup peeled and diced onion
1 1/2 teaspoons fresh marjoram, minced
1/4 pound prosciutto, diced (1 cup)
3 large eggs
1/8 teaspoon freshly grated nutmeg

Steps:

  • Place the ricotta in a strainer lined with cheesecloth and allow to drain over a bowl, covered and refrigerated, for 2 hours. To prepare the tart dough, combine the flour and 1/2 teaspoon of the salt in a bowl. Add the chilled butter and, using your fingertips or two knives, blend until the mixture resembles coarse meal. Work in the ice water until the dough holds together. Form the dough into a smooth, flat disk, wrap in plastic, and refrigerate for at least 1 hour. Lightly flour a clean work surface and roll the dough into a 16inch disk. Place the rolled out dough into a 10- by 2 1/2-inch deep cake pan or springform mold. Pressing with your fingertips, flute the top edges of the dough. Place in the freezer and chill thoroughly, about 30 minutes. In a medium skillet, heat 1 tablespoon of the olive oil over high heat and saute the spinach, stirring constantly until wilted, about 2 minutes. Season with 1/4 teaspoon salt and half the pepper. Place the cooked spinach in a colander and drain. Chop fine and reserve. In the same skillet, add the remaining tablespoon olive oil and cook the onion 3 to 5 minutes over medium heat until translucent. Add the marjoram and prosciutto. Stir and cook an additional 2 minutes. Set aside. In a large bowl, beat the eggs and add the drained ricotta, spinach, onion, and prosciutto. Season with the nutmeg and remaining salt and pepper. Set aside. Line the tart shell with aluminum foil and fill with dried beans or pastry weights. Bake for 12 to 15 minutes, until the dough is set. Remove the foil and beans and cook an additional 10 minutes, or until the dough is light brown. Lower the oven temperature to 375 degrees. Spread the ricotta and spinach mixture evenly in the tart, place on the middle rack of' the oven, and bake for 1 hour and 10 minutes, until the filling is set and the top golden brown. Let rest for 15 to 20 minutes, slice into wedges, and serve.

SPINACH RICOTTA GRILLED CHEESE



Spinach Ricotta Grilled Cheese image

Provided by Valerie Bertinelli

Categories     main-dish

Time 45m

Yield 4 sandwiches

Number Of Ingredients 8

1 tablespoon extra-virgin olive oil
5 ounces baby spinach
Kosher salt and freshly ground black pepper
1/2 cup ricotta
1 cup grated mozzarella
1/2 cup freshly grated Parmigiano-Reggiano
8 slices Easy Milk Bread, or any sturdy bread, sliced 1/3- inch-thick
4 tablespoons unsalted butter, at room temperature

Steps:

  • Heat a large skillet over medium-high heat. Add the olive oil, spinach and scant 1/2 teaspoon salt. Saute until the spinach has completely wilted. Transfer the spinach to a strainer set over a bowl. Cool to room temperature. When the spinach is cool enough to handle, squeeze out as much liquid as possible.
  • Roughly chop the spinach and add it to a medium bowl. Add the ricotta, mozzarella, Parmigiano-Reggiano, 1/4 teaspoon salt and 1/4 teaspoon pepper. Stir to combine and set aside.
  • Lay the sliced bread on a clean work surface. Coat the top of each slice with butter. Heat a large skillet over medium heat. Lay 4 of the slices in the skillet, butter-side down. Scoop about 1/3 cup of the ricotta mixture onto each slice. Spread the mixture evenly to cover the whole slice, then top with the other slices of bread, butter-side up. Cook until the first side is golden and toasted, 2 to 3 minutes. Carefully flip the sandwiches and cook until the bread is toasted and the cheese is melty, an additional 2 to 3 minutes.
  • Transfer the sandwiches to a clean work surface and let them cool for 1 minute before slicing.

SPINACH SLICE



Spinach Slice image

This yummy slice can be served warm or cold, and will keep in the fridge for up to 3 days. From the January 2009 issue of "recipes +" magazine.

Provided by Sara 76

Categories     Lunch/Snacks

Time 55m

Yield 6 serving(s)

Number Of Ingredients 9

250 g frozen spinach leaves, thawed
200 g char-grilled marinated red capsicums, drained and thinly sliced
200 g fresh ricotta, crumbled
4 green onions, finely chopped
1/3 cup flat leaf parsley, finely chopped
6 eggs
1 3/4 cups cream
2/3 cup parmesan cheese, shredded
2 garlic cloves, crushed

Steps:

  • Preheat oven to 180°C Grease and line a 26x16cm slice pan with baking paper, extending it on long sides for handles.
  • Squeeze out excess liquid from spinach. Scatter spinach, capsicum, ricotta, onion and parsley in prepared dish. Whish eggs with cream, parmesan and garlic; season with salt. pour egg mixture over ricotta mixture, using a fork to distribute evenly.
  • Bake for 35-40 minutes or until set and golden. Cool completely in dish. Cover; chill until needed. Cut into squares to serve.

Nutrition Facts : Calories 340.1, Fat 26.3, SaturatedFat 14.7, Cholesterol 284.5, Sodium 333.2, Carbohydrate 9.2, Fiber 2, Sugar 2.5, Protein 18.1

ITALIAN SAUSAGE SPINACH AND RICOTTA TOASTS



Italian Sausage Spinach and Ricotta Toasts image

These are like bruschetta, with no tomatoes, on steroids...serve them as hearty appetizers or as a main dish with a salad. This recipe is great to use up stuff like leftover bread and ricotta cheese....I always seem to end up with a bit of ricotta cheese from other recipes! These are great to serve the football crowd.

Provided by Hey Jude

Categories     Lunch/Snacks

Time 40m

Yield 8 slices

Number Of Ingredients 8

8 ounces bulk sweet Italian sausage links, smashed up
1 clove garlic, minced
1 (10 ounce) package frozen spinach, thawed and squeezed dry or 1 1/2 cups fresh spinach
1/2 cup ricotta cheese
1 dash freshly grated nutmeg
fresh ground black pepper, to taste
1/2 cup freshly grated parmesan cheese
8 slices Italian bread, toasted

Steps:

  • Brown sausage, stirring often, in a large skillet over medium heat until browned; add garlic and spinach and continue to cook, stirring, until spinach wilts, about 1-2 minutes; remove from heat and stir in the ricotta cheese, nutmeg and pepper.
  • Preheat your broiler; place toast slices on a sheet or pan that can go under the broiler.
  • Spread the sausage-cheese mixture on each slice of toast and sprinkle with the Parmesan cheese.
  • Place on pan and broil for 3-4 minutes, or till the cheese is browned and the topping is kind of bubbly; you may need to do this in two batches.
  • Serve them hot!

Nutrition Facts : Calories 218.2, Fat 12.5, SaturatedFat 5.3, Cholesterol 29.5, Sodium 596.5, Carbohydrate 13.8, Fiber 1.8, Sugar 0.9, Protein 12.9

PASTA WITH SPINACH AND RICOTTA CHEESE RECIPE



Pasta with Spinach and Ricotta Cheese Recipe image

Change up your day with our Pasta with Spinach and Ricotta Cheese Recipe. This Pasta with Spinach and Ricotta Cheese Recipe is just what they want.

Provided by My Food and Family

Categories     Recipes

Time 30m

Yield 10 servings, about 1 cup each

Number Of Ingredients 10

1 lb. pappardelle pasta, uncooked
4 slices OSCAR MAYER Bacon, cut into 1-inch-thick slices
1 onion, chopped
3 cloves garlic, minced
1 container (15 oz.) POLLY-O Original Ricotta Cheese
1 cup milk
2/3 cup KRAFT Grated Parmesan Cheese
1 pkg. (10 oz.) frozen chopped spinach, thawed, drained
2 large plum tomatoes, chopped
1/8 tsp. crushed red pepper

Steps:

  • Cook pasta as directed on package, omitting salt.
  • Meanwhile, cook and stir bacon in large skillet on medium heat until crisp. Remove bacon from skillet with slotted spoon; drain on paper towels. Discard all but 2 Tbsp. drippings from skillet. Add onions and garlic to reserved drippings; cook 2 to 3 min. or until crisp-tender, stirring frequently.
  • Add ricotta, milk and Parmesan to onion mixture; cook 2 min., stirring frequently. Stir in spinach; cook on medium-low heat 2 to 3 min. or until heated through, stirring occasionally. Add tomatoes, crushed pepper and bacon; mix well.
  • Drain pasta. Add to spinach mixture; mix lightly.

Nutrition Facts : Calories 350, Fat 13 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 65 mg, Sodium 330 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 17 g

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From cafedelites.com


EASY WEEKNIGHT RECIPES FOR FAMILIES - SPOONFUL OF FLAVOR
Instructions. Cook the pasta according to the package instructions. Drain and reserve one cup of the pasta water. Melt the butter in a large skillet set over medium heat. Add the garlic and spinach and cook for 1 minute, until fragrant. Stir in the ricotta and cook for 1 minute. Add the cooked pasta and 1/4 cup of the reserved pasta water.
From spoonfulofflavor.com


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