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Baby spinach, pea & potato bake
Baby spinach, pea & potato bake
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Elevate your meals with a simple and delicious vegetable bake.
Ingredients:
  • 250ml milk
  • 1 garlic clove
  • 1kg potatoes, peeled, thinly sliced (a mandoline is ideal)
  • 500g fresh ricotta
  • 40.00 ml finely chopped chives
  • 40g parmesan
  • 37.60 gm sour cream
  • 180g pea
  • 70g spinach
  • 10g unsalted butter, finely chopped
  • 21.00 gm lemon juice
  • 36.40 gm extra virgin olive oil
  • 500.00 ml mixed salad leaves
Instructions:
  • Preheat your oven to 200°C and generously grease a 20cm springform cake pan.
  • In a large saucepan, combine milk, garlic, potato, and 3 cups (750ml) water. Bring to a boil, then simmer over medium-low heat for 6-8 minutes until the potato slices are just tender. Drain the potato, remove the garlic, and set aside.
  • Mix ricotta, chives, and half of the parmesan in a bowl and season to taste. In another bowl, combine sour cream, 1 cup peas, and season, then gently crush with a fork.
  • Layer one-third of the potatoes evenly in the cake pan and season them. Spread half of the ricotta mixture over the potatoes, then layer with 1 cup of spinach leaves. Add another third of the potatoes on top, season, and spread crushed peas on top. Top with the remaining 1 cup of spinach, the rest of the ricotta mixture, and finish with the last layer of potatoes. Season and sprinkle the remaining 1/4 cup (20g) parmesan on top, then dot with butter. Bake for 30 minutes or until golden and bubbling. Let it cool in the pan for 5 minutes before serving.
  • In a bowl, combine fresh lemon juice and olive oil, seasoning with salt and pepper. Gently mix the salad greens and the remaining 1/2 cup of peas with the flavorful dressing.
  • Loosen the edges of the bake with a knife and carefully remove from the pan. Cut into wedges and enjoy with a side of crisp salad.

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