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 ...
Squeeze as much excess water as possible from the spinach and roughly chop. Place in a bowl with the ricotta, Parmesan, lemon zest, nutmeg and ½ teaspoon of sea salt; mix well. Transfer the ...
Beat the ricotta and eggs together in a food processor ... Let cool for 10 minutes before serving. Recipe courtesy of Home at 7, Dinner at 8 by Sophie Wright/Kyle Books, 2012.
Add your spinach and cook until wilted down. In a blender add your lemon juice / zest , salt, pepper, nutmeg, and ricotta and blend ... Editor’s Note: this recipe has been updated to remove ...
A little holiday inspiration with Phil Vickery's traditional Greek spinach and feta filo pie, perfect to get the ... Gently whisk the eggs and ricotta, then add the feta and bring together with ...