ITALIAN SPINACH AND RICOTTA PIE
This Italian spinach and ricotta pie (torta pasqualina) from the region Liguria is traditionally eaten for Easter, but can of course be served any time of the year.
Provided by PaolaAlbanesi
Categories World Cuisine Recipes European Italian
Time 1h25m
Yield 6
Number Of Ingredients 11
Steps:
- Place spinach in a skillet over medium heat and cook until wilted, 3 to 5 minutes. Drain, squeeze dry, and chop finely.
- Heat 1 tablespoon butter in a skillet over medium heat and add onion. Cook until onion starts to soften, about 3 minutes. Add spinach and cook and stir for 2 minutes. Remove from heat and transfer to a bowl to cool slightly, about 5 minutes.
- Stir ricotta cheese, Parmesan cheese, 2 whole eggs, nutmeg, salt, and pepper into the cooled spinach mixture.
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch tart pan or pie dish.
- Unwrap the phyllo dough. Keep covered with a damp cloth to prevent phyllo sheets from drying out.
- Lay 1 sheet of phyllo over the buttered dish flush with the edge so that excess phyllo hangs over on only one side of the dish. Brush lightly with melted butter. Top with another sheet of phyllo at a slight angle to the first one. Continue in this manner, with up to 12 sheets, brushing each sheet with butter and working clockwise to lay each at a slight angle to the previous sheet.
- Spoon cheese and spinach mixture evenly into the phyllo-lined dish. Using the back of a spoon, make six indentations in the filling, then carefully place 1 egg yolk in each. Season each yolk with salt and pepper and drizzle with a bit of melted butter.
- Take the extra phyllo dough hanging over the edges of the dish and fold it over to the centre to cover the filling, 1 sheet of phyllo at a time, brushing each one with butter. Brush the top of the whole pie with butter.
- Bake in the preheated oven until the phyllo pastry is a dark golden brown, about 40 minutes. Remove and let cool slightly before slicing. Serve warm.
Nutrition Facts : Calories 450.3 calories, Carbohydrate 27.9 g, Cholesterol 326.7 mg, Fat 28.6 g, Fiber 2.7 g, Protein 21.4 g, SaturatedFat 15.2 g, Sodium 654.3 mg, Sugar 1.5 g
SPINACH AND RICOTTA BRUSCHETTA
Great appetizer- easy and very flavorful. Looks like you really fussed! World Zaar Tour 2005 Italy
Provided by Mamas Kitchen Hope
Categories European
Time 8m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Preheat skillet and broiler.
- Saute spinach and garlic in hot skillet with a drizzle of olive oil until spinach is wilted, about 2 minutes.
- Remove from heat and stir in ricotta and nutmeg in the hot skillet.
- Place bread on a broiler pan and top with spinach mix then sprinkle with parmesan.
- Broil 2-3 minutes or until brown and bubbly. Watching carefully- it doesn't take long!
Nutrition Facts : Calories 231, Fat 5.7, SaturatedFat 2.8, Cholesterol 13.3, Sodium 502.8, Carbohydrate 34.3, Fiber 2.1, Sugar 0.3, Protein 9.9
BRUSCHETTA WITH PROSCIUTTO, RICOTTA AND ARUGULA
Steps:
- Heat a grill or grill pan to medium-high heat. Place the bread on a baking sheet and brush both sides with olive oil. Grill the bread until golden all over, 2 to 3 minutes per side. Rub one side of each with the garlic clove.
- Spread a tablespoon or two of the ricotta on each bread slice, then press an arugula leaf into the cheese. Place a slice of the prosciutto on top, drizzle with the best quality olive oil, and serve.
BAKED RICOTTA AND SPINACH RIGATONI
This is a one pot, one dish meal. If you can get your hands on smoked mozzarella versus the regular stuff, you'll take the flavor to the next level.
Provided by Dave Lieberman
Categories main-dish
Time 1h30m
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F.
- Cook rigatoni for 5 minutes in a pot of boiling, salted water. Drain and toss with 1 tablespoon olive oil. Set aside.
- To make the bechamel sauce:
- Melt the butter in a large saucepan over medium heat and add the shallots and garlic. Sweat the shallots and garlic for a few minutes until softened and but not colored. Add the flour and stir until a smooth paste forms. Gradually whisk in the wine and then the milk. Bring the mixture to a simmer, whisking constantly and cook until thickened, about 5 minutes. Season with nutmeg, salt, and pepper, to taste. Let cool slightly.
- Transfer cooled bechamel to a large mixing bowl and add the spinach, ricotta, and eggs. Mix in rigatoni and transfer to a greased 9 by13-inch baking dish. Top with grated mozzarella. Cover loosely with aluminum foil and bake for 40 minutes. Remove foil and bake an additional 20 minutes, or until cheese is lightly browned on top, the center is no longer runny, and the sides are bubbly.
SPINACH AND RICOTTA PASTA
You can make Anna Del Conte's quick and easy spinach and ricotta pasta sauce in less time than it takes to cook the pasta.
Provided by Anna Del Conte
Categories Main course
Yield Serves 2
Number Of Ingredients 8
Steps:
- Cook the pasta according to the packet instructions, or until al dente. Drain and reserve a cupful of the cooking water.
- If using fresh spinach, cook it with a splash of water in a saucepan for 1-2 minutes, or until wilted, then leave to cool. Squeeze all the liquid out of the spinach using your hands and roughly chop.
- Melt the butter in a large frying pan. Once foaming, add the spinach, garlic, cooked pasta and a splash of the pasta cooking water and cook for 2-3 minutes, stirring frequently. Add more of the cooking water if needed. Add the ricotta and cook gently while mixing with two forks to break it up.
- Season with the nutmeg, percorino, salt and pepper and serve.
STRAWBERRY RICOTTA BRUSCHETTA
Provided by Katie Lee Biegel
Categories appetizer
Time 15m
Yield 12 crostini
Number Of Ingredients 7
Steps:
- In a small bowl, toss the strawberries with the mint, olive oil and a pinch of flakey sea salt. Spread each slice of baguette with ricotta cheese. Top with a spoonful of strawberries, drizzle with balsamic and sprinkle with more flakey sea salt.
RICOTTA BRUSCHETTA WITH SWEET AND SPICY TOMATOES
Provided by Giada De Laurentiis Bio & Top Recipes
Categories appetizer
Time 1h15m
Yield 4 to 8 servings
Number Of Ingredients 13
Steps:
- For the tomatoes: Preheat the oven to 400 degrees F.
- Spread the cherry tomatoes, garlic, basil, olive oil and salt on a small rimmed baking sheet and toss well to coat. Roast until the tomatoes have popped and are beginning to brown, 30 to 40 minutes. Allow to cool slightly.
- For the spicy honey: Meanwhile, combine the honey, Calabrian chile, salt and 2 tablespoons water in a small saucepan. Bring to a simmer over medium heat, then let simmer for 5 minutes. Remove from the heat to cool completely.
- For the bruschetta: Heat a grill pan over medium-high heat.
- Whisk together the ricotta, salt and 2 tablespoons olive oil in a bowl. Drizzle the remaining 2 tablespoons olive oil on the bread and grill until golden brown and toasted, about 4 minutes per side. Divide the ricotta among the bread slices. Top with the tomatoes and drizzle with spicy honey. Scatter the basil over the top.
BRUSCHETTA WITH RICOTTA AND MARMALADE
Provided by Giada De Laurentiis
Categories appetizer
Time 13m
Yield 4 to 6 servings
Number Of Ingredients 3
Steps:
- Heat a grill pan over medium-high heat. Grill the bread until golden brown, about 4 minutes per side. Spread 2 tablespoons of ricotta over each piece of toast. Spoon 1 tablespoon of marmalade over the ricotta, and serve.;
BRUSCHETTA WITH RICOTTA AND MARMALADE
Provided by Giada De Laurentiis
Categories appetizer
Time 13m
Yield 4 to 6 servings
Number Of Ingredients 3
Steps:
- Heat a grill pan over medium-high heat. Grill the bread until golden brown, about 4 minutes per side. Spread 2 tablespoons of ricotta over each piece of toast. Spoon 1 tablespoon of marmalade over the ricotta, and serve.;
SPINACH AND RICOTTA CALZONE
Steps:
- Preheat oven to 450 degrees F.
- Lightly dust the work surface and rolling pin with flour. Roll the dough out into an 8 by 11-inch oval.
- In a medium bowl, mix the spinach, ricotta, and mozzarella and season with salt and pepper, to taste.
- Place all the filling on 1 half of the dough leaving a 3/4-inch border along the edge.
- Fold the remaining dough over the filling until the edges line up and pinch the edges together to seal. Gently roll the pinched edges under to form a decorative rim.
- Place the calzone on a baking sheet dusted with cornmeal and brush the top with olive oil.
- Bake until golden brown and the center is hot and melted, 25 minutes, rotating midway through cooking.
- Basic Pizza Dough:
- 1 package active dry yeast
- 3/4 cup warm water, about 110 degrees F
- 1 teaspoon sugar
- 1 tablespoon extra-virgin olive oil
- 1 3/4 cups all-purpose flour, plus extra for kneading
- 1 teaspoon salt
- In a small mixing bowl, whisk together yeast, warm water, sugar and olive oil. Let sit for about 3 minutes to fully dissolve and activate the yeast.
- In a large mixing bowl, whisk together flour and salt.
- With a rubber spatula, gradually mix the yeast mixture into the flour until just combined and dough barely holds together. Turn the dough out onto a clean counter surface dusted with flour.
- Knead the dough with flour-dusted hands until the dough has become smooth and elastic, about 10 minutes. The surface should be tight and silky and bounce back slightly when pressed. Lightly grease a large mixing bowl with olive oil and place the dough in it.
- Cover the bowl tightly with plastic wrap and set in a warm place to rise until doubled in size, 1 to 2 hours.
- Once doubled, punch the dough down and divide it into 2 equal pieces. Knead each 1 slightly to form a uniform ball. Set aside and cover them with a kitchen towel or plastic wrap to rest for 30 minutes.
- Cook's Note: Dough can be made the day before and refrigerated overnight once it is divided. Keep covered tightly in plastic wrap or in a sealed food storage bag.
- Yield: 2 dough balls
ITALIAN SAUSAGE SPINACH AND RICOTTA TOASTS
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
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
ONE-POT SPINACH, TOMATO, AND RICOTTA PASTA
Quick and easy one-pot ricotta pasta.
Provided by Terri
Time 25m
Yield 4
Number Of Ingredients 9
Steps:
- Combine tomatoes, spinach, broth, water, and garlic in a large pot or Dutch oven. Cover and cook until the broth comes to a simmer, about 5 minutes.
- Uncover and add the pasta. Stir pasta until it softens and is submerged in the liquid. Continue to cook, stirring frequently, until the pasta is tender and has absorbed most of the liquid, about 10 minutes.
- Stir in ricotta cheese and season with salt and pepper. Stir and allow ricotta cheese to heat through. Top with Parmesan cheese before serving.
Nutrition Facts : Calories 354.2 calories, Carbohydrate 55.3 g, Cholesterol 19.8 mg, Fat 7.1 g, Fiber 5.3 g, Protein 18.8 g, SaturatedFat 3.5 g, Sodium 614.8 mg, Sugar 6.4 g
RICOTTA -SPINACH CASSEROLE
Make and share this Ricotta -Spinach Casserole recipe from Food.com.
Provided by Bergy
Categories Lunch/Snacks
Time 55m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Beat all the ingredients (except spinach) together and mix until well blended Stir in the spinach.
- Heat oven to 350 degrees F.
- Grease a 1 1/2 quart casserole dish.
- Pour in the spinach mixture.
- Bake apprx 35 minutes or until a knife inserted in the middle comes out clean.
SPINACH AND RICOTTA PILLOWS
Make and share this Spinach and Ricotta Pillows recipe from Food.com.
Provided by ImPat
Categories Spinach
Time 25m
Yield 12 pillows, 12 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 200C (400F/Gas 6).
- Line a baking tray with baking paper.
- Wash the spinach and put into a pan and cover and cook over a medium heat for 5 minutes or until wilted and cool slightly and then squeeze out any moisture and finely chop.
- Put the chopped spinach, ricotta and parmesan into a bowl and mix to combine and season with cracked black pepper.
- Place 1 teaspoon of the filling in the centre of each won ton wrapper and brush the edges with water and fold over to form a triange and then press the edges with a fork to seal.
- Place the pillows on the prepared tray and lightly spray with olive oil spray and bake for 15 minutes or until crisp and golden.
ARTICHOKE & SPINACH BRUSCHETTA
This recipe is similar to the spinach & artichoke dip everyone loves--it comes together quickly and can easily be doubled or tripled, depending on your needs. From TOH.
Provided by FloridaGrl
Categories European
Time 30m
Yield 2 1/2 dozen, 2 serving(s)
Number Of Ingredients 8
Steps:
- In a large bowl, combine the first seven ingredients. Cut baguette into 30 slices; top with artichoke mixture.
- Place on ungreased baking sheets. Broil 3-4 inches from from the heat for 3-4 minutes or until edges are lightly browned.
Nutrition Facts : Calories 1774.3, Fat 27.8, SaturatedFat 8.1, Cholesterol 31.7, Sodium 3206, Carbohydrate 314, Fiber 21.2, Sugar 18.5, Protein 70.8
SPINACH AND RICOTTA TART
Rich and scrumptious, this is a great brunch dish as well as any other meal! Fairly simple to make. I prefer chopped FRESH spinach but I am posting this recipe as it was given to me. Also, I add feta or Montrachet cheese sometimes if I have it on hand.
Provided by sassafrasnanc
Categories Savory Pies
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees. Prick pie shell (9" pie pan) and prebake in hot oven for 5-8 minutes until lightly browned. Turn oven down to 350 degrees when pie crust is done.
- Cook spinach until thawed and warm. Drain very well, squeezing excess moisture out with hands. (Do not precook spinach if using fresh).
- Saute onion in butter and stir in spinach, salt, nutmeg and black pepper.
- In separate bowl, combine Ricotta cheese, cream Parmesan cheese and eggs and blend well.
- Add spinach mixture and stir well.
- Pour into prebaked pie shell and bake at 350 degrees for 50 minutes or until custard is set.
- Garnish with finely chopped parsley and sliced cherry tomatoes if desired.
- May be served hot or room temperature.
Nutrition Facts : Calories 516.4, Fat 38.6, SaturatedFat 19.6, Cholesterol 192.4, Sodium 701.4, Carbohydrate 23.2, Fiber 4.2, Sugar 1.9, Protein 21.5
SPINACH, MUSHROOM, AND RICOTTA FETTUCCINE
The name says it all! Spinach and mushrooms are gently sauteed in butter, then tossed with ricotta cheese and fettuccine pasta.
Provided by Lisabeth Moore
Categories Main Dish Recipes Pasta
Time 40m
Yield 2
Number Of Ingredients 7
Steps:
- Fill a large pot with lightly salted water and bring to a rolling boil. Stir in the fettuccine, bring back to a boil, and cook pasta over medium heat until cooked through but still firm to the bite, about 8 minutes. Drain and transfer to a serving bowl.
- Melt butter in a large saucepan over medium heat. Saute mushrooms and sausage in butter until mushrooms are tender and sausage is browned and crumbly, 10 to 12 minutes. Stir spinach into mushroom mixture and cook until heated through, 5 to 10 minutes. Remove from heat.
- Stir ricotta cheese into mushroom mixture until well-mixed; add lemon juice. Pour mushroom mixture over fettuccine and toss to coat.
Nutrition Facts : Calories 862.1 calories, Carbohydrate 98 g, Cholesterol 92.6 mg, Fat 32.7 g, Fiber 9.4 g, Protein 49.8 g, SaturatedFat 13.2 g, Sodium 957.9 mg, Sugar 7.4 g
STRAWBERRY RICOTTA BRUSCHETTA
Here's an interesting spin on bruschetta. The creamy ricotta cheese spread is an ideal complement to the sweet, minty strawberry topping. -Laura Stricklin, Jackson, Mississippi
Provided by Taste of Home
Categories Appetizers
Time 25m
Yield 2 dozen.
Number Of Ingredients 8
Steps:
- Brush bread slices with butter; place on an ungreased baking sheet. Bake at 375° for 8-10 minutes or until lightly browned., Meanwhile, in a small bowl, combine the strawberries, mint and honey; set aside. In another bowl, combine the ricotta, jam and lemon zest. Spread ricotta mixture over toast; top with strawberry mixture.
Nutrition Facts : Calories 89 calories, Fat 3g fat (1g saturated fat), Cholesterol 6mg cholesterol, Sodium 88mg sodium, Carbohydrate 14g carbohydrate (4g sugars, Fiber 1g fiber), Protein 2g protein. Diabetic exchanges
SPINACH MUSHROOM AND RICOTTA FETTUCCINE
A yummy alternative to those heavy pasta sauces. Ideal for summer. Quick and easy too.
Provided by DONOGHUEJ
Categories World Cuisine Recipes European Italian
Time 30m
Yield 4
Number Of Ingredients 6
Steps:
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
- In a large saucepan over medium heat, melt butter. Stir in mushrooms and cook until tender. Stir in spinach and cook until thawed and tender. Remove from heat and stir in ricotta cheese; mix well.
- To the spinach mixture add the lemon juice; pour over cooked pasta. Mix well and serve.
Nutrition Facts : Calories 502.1 calories, Carbohydrate 75.2 g, Cholesterol 35.7 mg, Fat 12.6 g, Fiber 7.3 g, Protein 29.2 g, SaturatedFat 6 g, Sodium 452.3 mg, Sugar 3.3 g
RICOTTA, TOMATO & SPINACH FRITTATA
Healthy veggie bites that are packed with flavour - a midweek must
Provided by Good Food team
Categories Dinner, Main course
Time 45m
Number Of Ingredients 8
Steps:
- Heat oven to 200C/180C fan/gas 6. Heat oil in a large non-stick frying pan and cook the onion for 5-6 mins until softened and lightly golden. Add the tomatoes and toss for 1 min to soften.
- Remove from the heat, add the spinach leaves and basil, and toss together to wilt a little. Transfer all the ingredients to a greased 30cm x 20cm rectangular baking tin. Take small scoops of the ricotta and dot over the vegetables.
- Season the eggs and beat well, then pour over the vegetables and cheese. Cook in the oven for 20-25 mins until pale golden and set. Serve with salad.
Nutrition Facts : Calories 236 calories, Fat 16 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 6 grams sugar, Fiber 2 grams fiber, Protein 16 grams protein, Sodium 0.5 milligram of sodium
More about "spinach and ricotta bruschetta food"
SPINACH AND RICOTTA PAPPARDELLE RECIPE - FOOD & WINE
From foodandwine.com
RICOTTA AND SPINACH FILLING FOR FRESH PASTA RECIPE
From thespruceeats.com
BRUSCHETTA WITH MOZZARELLA AND SPINACH RECIPE - FOOD …
From foodrepublic.com
RICOTTA AND SPINACH BITES - ITALIAN RECIPES BY GIALLOZAFFERANO
From giallozafferano.com
Servings 24Total Time 50 minsCategory Main Courses
SPINACH AND RICOTTA FRITTATA (SOUTHERN ITALY) - MEDITERRANEAN LIVING
From mediterraneanliving.com
SPINACH, TOMATO AND HERB RICOTTA BRUSCHETTA RECIPE
From dominiquerizzo.com
SPINACH AND RICOTTA PASTA BAKE - THE LAST FOOD BLOG
From thelastfoodblog.com
STRAWBERRY RICOTTA BRUSCHETTA - ITALIAN KITCHEN CONFESSIONS
From italiankitchenconfessions.com
SPINACH AND RICOTTA ROTOLO (ITALIAN LASAGNA ROLL UPS)
From recipetineats.com
SPINACH RICOTTA PASTA BAKE | RECIPETIN EATS
From recipetineats.com
BRUSCHETTA WITH SPINACH (IN TWO WAYS) :: QUICK AND SIMPLE RECIPES
From rosacooking.com
TOMATO AND RICOTTA BRUSCHETTA - LA CUCINA ITALIANA
From lacucinaitaliana.com
TOMATO BRUSCHETTA WITH RICOTTA AND BASIL - SWEET PEA'S KITCHEN
From sweetpeaskitchen.com
COOK-ALONG: SPINACH RICOTTA GNOCCHI WITH BRUSCHETTA SAUCE
From osteoporosis.ca
ROASTED CHERRY TOMATO BRUSCHETTA WITH RICOTTA - KITCHEN ON THE …
From kitchenontheavenue.com
SPINACH AND RICOTTA ROLLS | RECIPETIN EATS
From recipetineats.com
SPAGHETTI WITH SPINACH AND RICOTTA RECIPE - FOOD & WINE
From foodandwine.com
SPINACH RICOTTA GNOCCHI WITH BRUSCHETTA SAUCE
From osteoporosis.ca
SPINACH AND RICOTTA STUFFED MUSHROOMS - THE BUSY BAKER
From thebusybaker.ca
SPINACH RICOTTA GNOCCHI WITH BRUSCHETTA SAUCE - OSTEOPOROSIS
From osteoporosis.ca
BAKED RICOTTA WITH BRUSCHETTA — THE SCOTTO SISTERS
From scottosisters.com
HONEY TOMATO BRUSCHETTA WITH RICOTTA - RECIPE GIRL®
From recipegirl.com
RUSTIC SPINACH AND GARLIC BRUSCHETTA | CANADIAN LIVING
From canadianliving.com
SPINACH AND RICOTTA BRUSCHETTA RECIPE - FOOD.COM
From pinterest.com
RICOTTA PIZZA WITH SPINACH {EASY HOMEMADE PIZZA} – WELLPLATED.COM
From wellplated.com
ROASTED TOMATO & GARLIC BRUSCHETTA WITH RICOTTA
From winealittlecookalot.com
RICOTTA SPINACH TARTS - AN ITALIAN IN MY KITCHEN
From anitalianinmykitchen.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love