Low Carb Spinach and Ricotta Bake: ketogenic, healthy, mouth watering and easy to make.
Spinach and ricotta are a match made in heaven. Individually, these two ingredients are totally versatile and you can use them to make all sorts of healthy dishes, both savoury and sweet. Packaged ricotta usually has a long eat-before-date and frozen spinach is just as good as the fresh version. So I tend to have both lingering around as a backup for I-don’t-know-what-to-cook days or I-can’t-be-bothered-to-go-to-the-shops days.
Yesterday was one of those days. I looked in my fridge for inspiration and a tub of ricotta jumped at me. Immediately thinking of its perfect partner, I opened the freezer and there it was: an unopened bag of frozen spinach ready to be used. Then I went back to the fridge. Eggs? Check. Mozzarella? Check. Parmesan? Check. Cream? Check. Garlic and spices? Check.
Job done. No shopping list or trip to the stores. Hurray!
You can find the spinach and ricotta pairing in every recipe book and internet blogs everywhere, usually as a filling for cannelloni or as a sauce that accompanies pasta for a quick turn-around meal. In case you want to check out a delicious keto recipe for cannelloni, here is my yummy Low Carb Spinach and Ricotta Cannelloni. If you fancy having a go at making pasta, here is a Low Carb Pasta with Creamed Mushrooms version. However, for this Low Carb Spinach and Ricotta Bake you need neither pasta nor replacement pasta.
After a bit of improvisation, and in no time at all, I assembled the keto dish and I was baking away. The kitchen was filling with a lovely and inviting smell that stirred my senses….mmmmhhhh…..I hoped the taste would match that wonderful aroma.
40 minutes later my bake was ready to come out and rest.
A quick olive oil and vinegar dressing of some mixed salad leaves, cherry tomatoes, cucumber and avocado, and dinner was ready to serve. It didn’t disappoint…
The Low Carb Spinach and Ricotta Bake turned out so good that my plan to have leftovers for today went out the window. Munch monster and I had second servings and ate the whole lot.
Since then, the dish has been a resounding success every time.
I hope you will enjoy it as much as we did!
- Yield: 4
- Serving size: 1
- Calories: 402
- Fat: 31.4g
- Net Carbs: 8.9g
- Protein: 23.8g
- 600g frozen spinach
- 1 garlic clove (finely chopped)
- fine himalayan pink salt(U.S. option HERE)
- 20ml extra virgin olive oil (EVOO) (U.S. option HERE)
- freshly ground black pepper to taste
- sprinkle of organic broth granules
- 2 eggs
- 250g ricotta
- 1 (100g) mozzarella
- 50g (50ml) double cream
- 75g freshly grated Parmesan (I use Parmigiano Reggiano as it has a more intense flavour)
- splash extra virgin olive oil in a shallow pan or wok.
- add spinach, garlic, broth granules and a generous sprinkle of black pepper, nutmeg and paprika.
- stir and cook until dry and just beginning to crackle, then taste test and set aside to cool.
- pre-heat oven to 180ºC fan (200ºC static).
- whisk whole eggs until tripled in volume.
- add ricotta and whisk again.
- incorporate cream and whisk again.
- add ¼ tsp salt, a generous sprinkle of black pepper, the cooled down spinach, 50g Parmesan and the cubed mozzarella.
- stir everything and pour into a buttered oven dish about 20cm x 30cm.
- even it out with the back of a spoon and sprinkle the remaining Parmesan all over the top.
- bake for 30 mins then raise the oven temperature to 200ºC fan (220º static) and bake for a further 8-10 mins until golden brown on top.