Make-Ahead Spinach & Artichoke Bake with Ricotta

Ingredients

• 7 oz (200 g) frozen spinach
• 2 1/2 oz (70 g) artichokes
• 1/2 tsp (2.5 ml) extra-virgin olive oil
• 3 1/2 oz (100 g) part-skim ricotta
• 1 large (50 g) egg
• 1/2 oz (15 g) part-skim mozzarella
• 1 (3 g) garlic clove, grated
• 1/2 tsp (1 g) dried oregano
• 1 tbsp (15 ml) lemon juice
• 1/4 oz (10 g) feta
• 1 tbsp (3 g) fresh dill
• 1 oz (30 g) little gem lettuce

Tap an ingredient to tick it off. Doubling changes the amounts, not the nutrition panel — that stays per serving.

Method

1. Heat the oven to 190°C (375°F), brush a 6-inch (15 cm) dish with olive oil. Thaw the frozen spinach, press dry; drain and quarter the artichokes.
2. Beat the ricotta with the egg, mozzarella, garlic, lemon juice and dried oregano until smooth.
3. Fold in the spinach and artichokes, spread level, crumble on three quarters of the feta, bake 22 minutes, until set and golden in patches.
4. Stand 5 minutes, crumble the last feta over, scatter the dill. Cut cold, four days; a 160°C (325°F) oven revives one. Little gem alongside.