Loretta Sebastiani

Loretta Sebastiani
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Spinach & ricotta flans
( Sformatini di ricotta e spinaci )

Our original home cooking

difficulty: easy

time: preparation: 20 minutes
cooking: about 50 minutes

calories: 248 (kCal)

Ingredients / Serves 4

  • 450 g (1 lb) frozen spinach
  • 60 g (2 1/4oz) fresh young onion, finely chopped
  • 4 halves dried tomatoes, cut into strips
  • 1 teaspoon dried marjoram
  • 2 eggs
  • 250 g (8 3/4oz) ricotta cheese
  • 1 tablespoons balsamic vinegar
  • 3 tablespoons extra virgin olive oil
  • 50 ml (2 fl oz - 1/4 C) white wine
  • Plain dried breadcrumbs
  • Salt
easy recipe
preparation: 20 minutes
cooking: about 50 minutes
How many calories in a serving?
Calories: 248 (kcal) 13 % - 1036 (kJ)
Protein: 13.1 (g) 27 % GDA
Total fat: 17.0 (g) 25 % GDA
Total carbohydrate: 11.3 (g) 5 % GDA
Sugars: 4.3 (g) 5 % GDA

Download free PDF version (200 download).

Ricotta-and-spinach flans is a main dish well known in the Italian cuisine. We show you how to make our version.
Prepare these mini flans for a buffet menu or for your kids.
Put 4 tablespoons olive oil in a pan together with the onion, tomatoes, frozen spinach and wine. Cook on a moderate heat, stirring now and then, until the cooking juice is well retired.
Let the mixture cool and then reduce it to purée together with the eggs, ricotta, marjoram and balsamic vinegar; use a blender for this step. Season to taste with salt.
Preheat oven to 180°C (350°F). Oil 4 small round moulds and sprinkle them with some plain dried breadcrumbs.
Spoon the spinach mixture into every mould and bake for about 30 minutes or until the surface becomes golden.
Let the flans cool for few minutes and then remove them from the moulds.
Serve immediately.


  • - You can also use fresh spinach.
  • - You can prepare about 8 flans adding at first the only yolks and finally the whites, beaten until stiff. Remember to stir slowly and to fill-empty every mould. Baking time must be shorter.
  • - This recipe is a good idea to make your children eat vegetables.