Do double lots of garlic, onion, spinach and ricotta, then divvy it up, and that’s lunch and dinner sorted, which is exactly what I did, and look, I don’t like to blow my own horn, but I think I’ll be making these again. Good ricotta is fairly accessible these days – I recommend Zany Zeus and Viavio – but if you can’t find it, use cottage cheese instead. In a large pan over a moderate heat, add a wee bit of oil and follow with the garlic and onion. Allow to cool before removing any excess liquid and mixing with the ricotta, egg and enough Parmesan to taste – about 2-3 tablespoons should do it – and a generous seasoning of salt and pepper. Combine the ricotta with the egg, about 2-3 tablespoons of grated Parmesan, the cooled onion and garlic and the drained spinach.

Source: Stuff September 11, 2021 16:52 UTC