Air fryer recipe · Mains
Spinach Ricotta Bake
A soft baked spinach and cheese layer with a crumb top.
- 28 minTotal time
- 180°CAir fryer
- 3Serves
- Contains eggDiet
Nutrition per serving
- 280kcal
- 21.8 gprotein
- 15.8 gcarbs
- 15.5 gfat
- 4.0 gfibre
Per serving, about 3 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- spinach3 cups
- ricotta cheese1 cup
- egg1
- breadcrumbs1/2 cup
- garlic2 cloves
- salt1/2 tsp
Method
Wilt spinach
Wilt the chopped spinach in a dry pan, then tip it into a sieve and squeeze out every bit of water before it cools. Dry spinach is the key to a firm bake that is not watery and loose.
Mix
Combine the cooled spinach with the ricotta, egg, minced garlic and a little salt until evenly blended. The egg binds the mix so the bake holds its shape when you cut into it.
Fill dish
Spread the mixture into a small heatproof dish and scatter the breadcrumbs over the top. The crumbs soak up surface moisture and crisp into a golden crust as the bake cooks.
Preheat
Preheat the air fryer to 180°C, then lower the dish inside carefully. Starting in a hot basket sets the top quickly so the crumbs crisp up instead of turning damp and pale.
Air fry
Cook at 180°C for 18 min until the top is golden and the centre is set and firm to the touch. A firm middle with no wet wobble tells you the egg has cooked right through.
