Spinach and ricotta balls
Spinach and ricotta balls – a tasty recipe
21,16 oz of spinach
10,58 oz of ricotta or cottage cheese
3,52 oz of finely grated Parmesan
2-3 tbsp of breadcrumbs
This recipe features the winning combination of spinach and ricotta.
Heat a large pot with water and salt and when it is boiling add the cleaned and washed spinach and cook a few minutes until it softens.
Take the spinach out and leave it to drain in a sieve and cool. After cooling, squeeze it as best you can and chop finely.
Mix the spinach with ricotta, Parmesan cheese, 1 egg, salt, pepper and 1-2 tablespoons of bread crumbs. The dough should result compact and handy so if it is less humid only add 1 tablespoon of bread crumbs and if it’s wet add 2-3 tablespoons.
Form the balls and pass them through bread crumbs and flatten them slightly.
If you’re on a diet, bake in the preheated oven at 180 degrees until browned.
Spinach can be consumed raw, in salads, juices or in smoothies. By cooking, the oxalic acid molecules become inorganic as a result of heat exposure and can lead to the formation of crystals of oxalic acid in the kidneys. So the best solution is to eat it in a cruel state. The benefits of spinach are due to the multitude of nutrients it contains: minerals, vitamins, pigments and phyto nutrients, including potassium, manganese, zinc, magnesium, iron and calcium.
*The picture shown is for illustration purposes only.