LAYERED RICOTTA BAKE

This recipe is a very delicious vegetarian dish. It is easy to prepare and the flavours are very Mediterranean. You will need to make it a bit ahead as it needs to cool in the tin for about 30 minutes. It is better when eaten at room temperature. It is delicious when served with a salad or as part of a platter. 

INGREDIENTS

120g baby spinach leaves, chopped finely
1kg fresh ricotta cheese
15-20 pitted Kalamata olives, finely chopped
8-10 basil leaves
100g parmesan cheese, grated
10-12 sun dried tomatoes, finely chopped
1 heaped tablespoon oregano leaves

METHOD:
Preheat the oven to 180°C.
Line a 22 x 12 cm terrine tin with baking paper.

Put one third of the ricotta in a small bowl. Add the chopped olives and stir to combine. Set aside.
Arrange the basil leaves in a line along the base of the terrine tin, then top with half the remaining ricotta. 
Sprinkle a tablespoon of the parmesan over the ricotta, then layer half the spinach over theses cheeses. Top with half the tomatoes, all the oregano leaves and another tablespoon of parmesan.

Cover with all the olive-flavoured ricotta, sprinkle with another tablespoon of parmesan, then cover with the remaining spinach and tomato. 

Sprinkle with another tablespoon of parmesan then cover with the remaining ricotta.

Sprinkle with the remaining parmesan and put the terrine on a baking tray and bake for 1 hour.

Remove from the oven and allow to cool in the tin, then turn out onto a serving platter.

Serve with a green salad and crusty bread or any other type of salad.

Serves 4-6

Here served with a salad of baby spinach leaves and rocket with some tomatoes. 

Here served with steamed broccolini and caramelized carrots.

Here served with asparagus and spinach Catalan style (sultanas, pine nuts & garlic).