Spinach and ricotta sformato

Scoop and serve is the mission statement here.

📝 Ingredients

• 1 kg English or baby spinach leaves
• 200 gm full-fat ricotta
• 200 ml double cream
• 4 eggs, lightly whisked
• 150 gm finely grated parmesan, plus extra to serve
• 1 tsp freshly grated nutmeg
• 150 gm toasted sourdough breadcrumbs
• Extra-virgin olive oil, for drizzling

👨‍🍳 Instructions

1. 11: Preheat oven to 180°C, fan-forced. Bring a large saucepan of salted water to the boil. Blanch spinach until tender (1-2 minutes), drain; run under cold running water to refresh. Squeeze out excess liquid, then coarsely chop. Combine ricotta, cream, eggs, half the parmesan and nutmeg in a large bowl; season to taste. Add spinach and stir to combine.
2. 22: Lightly grease a 1.5-litre (6 cup) ovenproof baking dish with olive oil, add half the breadcrumbs, shaking dish to coat the base and sides evenly. Spoon the spinach mixture into prepared dish and smooth top with the back of a spoon. Drizzle with a little extra olive oil, scatter with remaining breadcrumbs and remaining parmesan. Bake until golden and just set (20-25 minutes).