Directions
Step 1
Heat up to medium-low heat a large skillet. Add the spinach, lower the heat and cover, let cook just enough for the spinach to wilt, about 5 minutes; drain and let cool. Let the ricotta drain in a thin colander to eliminate any liquid.
Squeeze the spinach well of their liquid and chop. In a large bowl combine the chopped spinach, ricotta, egg, parmesan cheese, nutmeg, salt and pepper, mix well.
Step 2
Slightly wet your hands, take a big spoonful of the spinach mix and shape into balls, and continue until finished. Roll them into the breading; delicately pressing them so the breading completely adheres and covers the ball, now flatten them into ¾” thick medallions.
Lay parchment paper on a cookie dish, lightly brush it with oil and place the medallions. Bake in a preheated oven at 375° for about 10 to 15 minutes, until golden. Serve warm.
Ingredients for four
- 2 lbs. Fresh clean spinach
- 1 cup Ricotta cheese
- 3 tbsp. Extra virgin olive oil
- 1 Large egg
- 2 tbsp. Grated Parmesan cheese
- ¼ tsp. Grated nutmeg
- 2 ¼ cups Bread crumbs (the plain & roughly grated type), use gluten-free for a gluten-free recipe
- Himalayan Salt & Pepper to taste
