Spinach Ricotta Vegetarian “Meatloaf”

Spinach Ricotta Vegetarian “Meatloaf”

Ingredients

Serves 8

14 oz / 400 gr fresh spinach

1 tablespoon butter

2 cups ricotta cheese

1 cup grated Romano cheese

1 cup breadcrumbs (I used GF breadcrumbs)

5 tablespoons grated Parmesan cheese

3 eggs

1 teaspoon salt

¼ teaspoon ground black pepper

6 slices Provolone cheese

Directions

Preheat oven to 350°F (175°C) and place a rack in the middle.

Stem and wash well the spinach, but don’t dry them. Place the spinach in your largest pot over medium-high heat and cook, stirring occasionally, until just wilted, about 4 to 6 minutes.

Drain in a colander.

Melt butter in a large skillet over medium-high heat. Add the spinach and cook for 4 to 5 minutes, until all of the moisture from the spinach has boiled off and the spinach begins to stick to the pan. Remove from the heat and set aside to cool.

In a large bowl, combine ricotta cheese, Parmesan cheese, and Romano cheese, eggs, breadcrumbs, salt, and pepper.

Place a piece of parchment paper over baking sheet.

Spread ricotta mixture and shape into a rectangle about ½-inch thick. Add spinach mixture in an uniform layer and top with Provolone cheese slices.

Using the parchment paper for support and starting at one of the shortest ends, delicately roll the mixture onto itself, as tightly as you can.

Wrap the roll into the parchment paper and twist the ends of the paper to secure. Cover with a sheet of aluminium foil and bake in the oven for 30 minutes.

Remove from the oven and let cool completely before slicing.

When ready to serve, quickly reheat slices in the oven or in the microwave until the cheese starts to melt.