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Baked Spinach and Ricotta Florentine

Created by
  Published on August 9th, 2022
  Reading time: < 1 minute
  Last modified August 16th, 2022
Spinach and ricotta florentine
ChefRhonda PlataDifficultyBeginnerRating
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Ricotta and mozzarella make a delicious cheesy base for spinach and sun-dried tomatoes in this baked casserole-type dish. We love it as a side dish alongside a simple piece of fish for dinner, or serve it as a spread with keto crackers for an easy snack or appetizer.

Yields2 Servings
Prep Time5 minsCook Time15 minsTotal Time20 mins

Ingredients

 2 oz mozzarella cheese(divided)
  cup frozen spinach(thawed, drained)
 ¼ cup sun-dried tomatoes(drained, chopped)
 2 tbsp basil leaves(chopped)
 2 garlic cloves(minced)
 ½ tsp nutmeg

Directions

1

Preheat the oven to 400°F (205°C).

2

In a bowl, mix together the ricotta cheese, 2/3 of the mozzarella, spinach, sun-dried tomatoes, basil, and garlic.

3

Add nutmeg and season with salt and pepper. Adjust the seasoning to your taste.

4

Transfer the mixture into an oven-safe dish or ramekin. Top with the remaining mozzarella cheese.

5

Bake in the oven for about 15 minutes or until the cheese on top is slightly browned. Enjoy!

Ingredients

Ingredients

 2 oz mozzarella cheese(divided)
  cup frozen spinach(thawed, drained)
 ¼ cup sun-dried tomatoes(drained, chopped)
 2 tbsp basil leaves(chopped)
 2 garlic cloves(minced)
 ½ tsp nutmeg

Directions

Directions

1

Preheat the oven to 400°F (205°C).

2

In a bowl, mix together the ricotta cheese, 2/3 of the mozzarella, spinach, sun-dried tomatoes, basil, and garlic.

3

Add nutmeg and season with salt and pepper. Adjust the seasoning to your taste.

4

Transfer the mixture into an oven-safe dish or ramekin. Top with the remaining mozzarella cheese.

5

Bake in the oven for about 15 minutes or until the cheese on top is slightly browned. Enjoy!

Baked Spinach and Ricotta Florentine

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