Baked Spinach Ricotta Spread Recipe

About this recipe

This warm and creamy spinach ricotta spread is a diabetic-friendly, vegetarian dish perfect for dinner. Packed with fresh spinach, low-fat cheeses, and a hint of herbs, it’s a satisfying and healthy option.

Ingredients

• 200 g Sambar Onion Peeled (Sambar Kanda)
• 2.5 Kg Austin Whole Peeled Tomato
• 100 g D'Lecta Parmesan Extra Hard Cheese Block
• 400 g Agapi Protein Greek Yogurt (Natural)
• 200 g Milky Mist Paneer
• 16 g Orika Oregano
• 35 g On1Y Grinder Italian Seasoning Flakes
• 250 g Spinach - Chopped
• 1 kg Supreme Harvest Iodized Salt
• 100 g Zoff Garlic Powder
• 100 g Catch Sprinklers - Black Pepper Powder

Instructions

1. 1. Preheat the oven to 350°F (175°C).
2. 2. Place 1 cup of fresh spinach and 1/2 cup of diced onion in a small saucepan with a small amount of water. Cover and cook for 5 minutes or until tender, then drain well.
3. 3. In a medium mixing bowl, beat 1/3 cup greek yogurt, 3/4 cup paneer, 1/2 teaspoon oregano, 1/2 teaspoon italian seasoning, 1/4 teaspoon salt, 1/8 teaspoon garlic powder, and 1/8 teaspoon black pepper until smooth and well combined.
4. 4. Stir the cooked spinach and onion mixture into the cheese mixture until evenly incorporated.
5. 5. Spread the mixture evenly into a 9-inch pie plate.
6. 6. Bake in the preheated oven for 15 to 20 minutes, or until thoroughly heated and slightly golden on top.
7. 7. Remove from the oven and top with 3/4 cup of diced fresh tomato and 2 tablespoons of grated Parmesan cheese.
8. 8. Serve warm with whole-grain crackers or sliced vegetables for dipping.