Herbed Ricotta Cakes

 These delightful little crispy nuggets are made with ricotta, Parmesan, chopped fresh herbs and spinach.  They're rolled in breadcrumbs and drizzled with olive oil then baked to a crispy golden perfection.  These are great right out of the oven all crispy and hot or top with your favorite marinara sauce, then sprinkle with grated fontina or Parmesan cheese, Bellisimo!

 Ingredients

Makes 20 2 1/2 inch cakes

1 pound whole milk ricotta cheese drained in a wire mesh for at least 2 hours.

1 cup finely grated Parmesan cheese

1 cup chopped fresh spinach

1 1/2 to 2 cups fresh bread crumbs, plus more for rolling

2 eggs

1 tablespoon fresh flat leaf parsley, minced

1 tablespoon fresh oregano, minced

1 tablespoon fresh basil, minced

1/2 teaspoon salt or to taste

black pepper to taste

olive oil

Optional...

your favorite marinara sauce, heated

Parmesan or fontina cheese grated 

Line a sheet pan with parchment paper and drizzle a little olive oil over pan.

Preheat the oven to 375° F.

 

In a large bowl, combine the drained ricotta cheese, Parmesan cheese, chopped spinach, minced herbs, eggs,  salt and pepper.  Add 1 1/2 cups bread crumbs and mix together keeping it light.  If mixture is too wet, add up to a 1/2 cup more breadcrumbs, until mixture comes together in a semi moist but not dry mass.

I used a medium sized cookie scoop (2 tablespoons) to form each ball, then dropped them in a bowl with the extra bread crumbs, rolling around to fully coat each ball.  Pat them lightly between your hands forming them into neat little balls.   

Place the balls on the prepared sheet pan, no need to flatten the balls, they will spread into nice even cakes during baking.  Drizzle a little more olive oil over each ball and bake in the preheated oven for 15 minutes.  After 15 minutes, carefully flip the cakes over and bake an additional 15 to 20 minutes until golden brown.

These can be served dipped into your favorite marinara sauce or if you like, arrange hot cakes in a baking dish and top with hot marinara sauce then sprinkle Parmesan or fontina cheese over top and bake in a 375° oven to melt the cheese about 8 to 10 minutes.  Enjoy!

 

 

Spinach and Feta Galette

 A galette is a rustic tart, made with a flaky free form crust.  This galette is filled with feta, ricotta, spinach and a little parmesan cheese.  The crust is rich with butter, giving it a crunchy crispness.  This is one of my all time favorite pies, reminiscent of the Greek pastry, Spanakopita.  

 Ingredients 

1 1/2 cup all purpose flour

1/2 teaspoon salt

9 tablespoons cold unsalted butter, cut into 1/2 inch bits

6-7 tablespoons of ice water

5 oz. feta cheese, crumbled

5 oz. whole milk ricotta cheese

1/4 cup sour cream

1/4 cup grated parmesan cheese

1 bunch scallions, whites and greens, thinly sliced

1 tablespoon olive oil

5 oz. spinach, steamed, drained and run under cold water.  Squeeze dry, and chop well.

salt and freshly ground black pepper 

For the crust..

1.  Combine flour and 1/2 teaspoon salt in a medium bowl.  Add butter and cut into flour until you have a course crumb with pea sized butter bits.  Add 4 tablespoons of the ice water and mix together with a fork adding more water one tablespoon at a time until dough starts to come together.  Form into a ball and flatten slightly.  Roll the dough out onto a lightly floured work surface into a 14 inch circle.  Place on a large parchment lined sheet pan and place in the refrigerator.

2.  To make the filling, in a small skillet on medium heat, add olive oil and sliced green onion and saute until soft 4-5 minutes..  Remove from heat and allow to cool.

3.  Combine in a medium bowl, the ricotta, crumbled feta and grated parmesan cheese.  Add the chopped spinach, sauteed green onions and sour cream.  Season with black pepper and salt to taste.  Mix well.

4.  Preheat the oven to 375°F  Remove the pastry from the refrigerator.  Spread the cheese filling over the crust, leaving a 2 1/2 inch boarder around the edge uncovered.  Fold the uncovered edge over the filling, pleating to make it fit.  There will be an open hole in the center revealing the filling. 

Bake the galette on the oven for 40 to 45 minutes, until golden brown.  Let cool for 5 minutes then slide the galette off the pan onto a serving plate.  Serve warm or at room temperature.  Enjoy!