Crispy Pancetta, Spinach & Ricotta Bake | Mummahood

Makes 4 portions



20 – 24 slices of pancetta

300g baby spinach

500g ricotta

2 tablespoons dill leaves, chopped

4 tablespoons flat leaf parsley leaves, chopped

4 medium eggs

40g parmesan, grated






  1. Preheat the over to 180 degrees C
  2. Line a shallow baking tin with half the pancetta, stretching them as necessary
  3. Place the spinach in a bowl and pour boiling water over it
  4. Dry the spinach and roughly chop
  5. Mix the spinach, ricotta, parsley, dill, eggs, parmesan, salt and pepper together
  6. Spoon this mixture onto the pancetta in the baking tray
  7. Cover the mixture with the other half of the pancetta
  8. Bake for 35 – 40 minutes, until the pancetta is crispy and the filling is set
  9. Serve with some crusty bread and a big green salad

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