Check out this easy spinach and ricotta sourdough bake recipe! It’s quick to prepare and perfect for a vegetarian side dish or hearty lunch dish. In just 15 minutes, you can have this amazing bake in the oven, ready to serve. This dish is perfect for any time of the year, and it can be made using frozen spinach if you don’t have any fresh spinach available. Plus, it’s easy to follow step-by-step instructions that will have you baking this dish in no time at all.
Spinach ricotta sourdough bake is also perfect for your weekend brunch or a side dish to your dinner party or barbecue and will surely impress your guests. Just when you thought this recipe couldn’t get any better, spinach and ricotta sourdough bake can be made ahead of time leaving you with more time to whizz up a delicious dessert.
Have you tried my Leek Spinach and cheese pie yet?
Start by heating a saucepan and sautéing the onion and garlic until they become softened. Next, add the shredded spinach and cook on high heat until wilted. Drain and let the spinach mixture cool down.
In a separate bowl, lightly beat the eggs. Mix in the crumbled ricotta, nutmeg, salt, and pepper until well combined. Stir in the cooled spinach mixture. Pour the mixture into a 20cm shallow oven-proof dish and spoon it evenly.
To make the sourdough Crumbs, process the sourdough chunks into fine crumbs. Mix in sesame seeds and drizzle the melted butter over the crumb mixture and stir until it's evenly distributed and moist. Spread the breadcrumb topping over the spinach and cheese mixture in the baking dish.
Bake at 180° for 35-40 minutes or until the top is golden brown. Remove from the oven and let it cool for 5 minutes. Finally, top it with crumbled feta, sprinkle with tangy sumac and finish with a drizzle of olive oil.