Spinach and Ricotta Spread
You can make this in a pie pan or divide into muffin tins. If you make up the recipe in muffin tins, you can freeze the unused portions. Be sure to individually wrap them, so that it is easier to pull out when you want. Let this sit at room temperature about 30 minutes before serving, if frozen. If you want to change this recipe up a bit, you can add 1 tablespoon finely chopped dill and 2 tablespoons of finely chopped roasted red peppers. Best of all, it tastes amazing, but it is low fat.
(Serves: 6)
Ingredients
- 2 Massel 7's Vegetable Style cubes
- 8 oz chopped frozen spinach
- 3/4 lb fresh low fat ricotta
- 2 tbsp of milk
Method
- Microwave spinach on high for 4 minutes or prepare following manufacturer’s instructions.
- Place spinach in a small non-stick fry pan with no oil.
- Add 2 cubes of the 7’s, crushing them in their foil and then stirring well until dissolved. Let spinach mixture cool down to a nice warm temperature.
- In a mixing bowl, place the ricotta and warm spinach, mixing thoroughly.
- Wet your muffin tin or pie plate with milk. Scoop spinach mixture into pie plate or divide into muffin tin.
- Press down on spinach to get rid of bubbles.
- Cover with wrap and refrigerate until serving time.
