(Spinach & ricotta cheese flans - Our recipes)

450 g (1 lb) frozen spinach
1 fresh young onion, finely chopped
4 halves of dried tomatoes, cut into strips
2 teaspoons dried marjoram
2 eggs
250 g (8 1/2 oz) ricotta cheese
2 tablespoons balsamic vinegar
6 tablespoons extra virgin olive oil
50 ml (2 fl oz - 1/4 C) white wine
Dry breadcrumbs
Salt

Time:
preparation: 20 minutes
........ cooking: about 50 minutes
Difficulty:
easy recipe
Nutrition Facts (amount per serving):
Calories: XX (kCal) - XX (kJ)
Protein: XX (g)
Total fat: XX (g)
Total carbohydrate: XX (g)
Sugars: XX (g)

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 dry 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.

Note

- 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.