/assets/logos/nzwd.svg
Recipe

Ricotta, barley and spinach bake

Sep 29, 2012 2:00pm
  • 10 mins preparation
  • 1 hr 20 mins cooking
  • Serves 4
    • Print
    Print

Ingredients

Ricotta, barley and spinach bake
  • 3/4 cup pearl barley
  • 1 tablespoon olive oil
  • 1 small leek, trimmed, washed, thinly sliced
  • 50 gram baby spinach leaves
  • 500 gram ricotta
  • 1/2 cup parmesan, grated
  • 1/2 cup semi-dried tomatoes, drained, chopped
  • 1/2 cup basil, chopped
  • salad to serve

Method

Ricotta, barley and spinach bake
  • 1
    Bring a large pan of water to the boil on high heat. Add barley. Simmer, covered, for 30-35 minutes until tender. Drain well.
  • 2
    Preheat oven to moderate, 180°C. Lightly grease a 23cm pie dish.
  • 3
    Heat oil in a medium frying pan on high. Sauté leek for 3-4 minutes until tender. Add spinach. Cook, stirring, until just wilted. Remove from heat. Cool slightly.
  • 4
    In a medium bowl, combine barley, leek mixture, ricotta, parmesan, tomato and basil. Season to taste.
  • 5
    Spoon mixture into prepared dish. Smooth top. Bake for 40-45 minutes until golden and firm. Serve in wedges with salad.

The Latest from Food To Love

read more from

/assets/logos/nzwd.svg