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drizzle extra virgin olive oil into a shallow pan or wok.
add spinach, garlic, crumbed stock cube, nutmeg and paprika and a generous sprinkle of black pepper.
stir and cook until dry and just beginning to crackle; taste, adjust seasoning if required (but don't add salt at this stage), and set aside to cool.
pre-heat oven to 180ºC fan (200ºC static).
whisk eggs until tripled in volume.
add ricotta (discard any visible liquid) and whisk again.
incorporate cream and whisk once more.
add ¼ tsp salt, a sprinkle of black pepper, the cooled spinach, 50g Parmesan and the cubed mozzarella.
stir everything and pour into your buttered oven dish.
level 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 3-5 mins until nicely caramelised.