Spinach, Ricotta & Potato Flan covered in a rich Parmigiano Sauce

Name: Spinach, Ricotta & Potato Flan covered in a rich Parmigiano Sauce
Prep time: 30 min
Cook time: 40 min
Total time: 40 min
Yield: 6
Cuisine: European
Ingredients: For a 20x10cm muffin tin:; 400g spinach to boil; 100ml milk; 2 eggs; 500g boiled potatoes; 250g ricotta; salt nutmeg and pepper a generous pinch; 2 tbsp grated parmigiano reggiano; For the creamed Parmigiano sauce:; 100g grated Parmigiano; 200ml milk; 1 tsp maizena; salt and pepper a pinch

by Micaela Harrasser October 14, 2024

October 14, 2024

This delicious and soft flan is packed with flavors thanks to the cheeses, eggs and spices that blend in very well with the creamy spinach and mashed potatoes.
It’s a great idea for a cozy dinner where you are looking for something easy, comfy and rich. And if you have pre-cooked potatoes and spinach, it takes very little time to put together. The finishing tough is a silky and delicious parmigiano sauce – this version is made with milk instead of cream, which makes it a little less fatty and healthier.
Another great thing about this flan is that it is packed with nutrients from the spinach, and proteins from eggs and ricotta. To add some more, if you are not vegetarian, you could add some cubed ham or pancetta to the potatoes.
This flan is also quite versatile: you could swap spinach with broccoli (more in season) or courgettes – both go very well with potatoes and ricotta, and keep that lovely green color to contrast the yellow from the potatoes!
Let me know if you make it how it turns out, and buon appetito!

Spinach, Ricotta & Potato Flan covered in a rich Parmigiano Sauce

Serves: 6 Prep Time: 30 min Cooking Time: 40 min 40 min Nutrition facts: 200 calories 20 grams fat

Ingredients

For a 20x10cm muffin tin:

400g spinach to boil
100ml milk
2 eggs
500g boiled potatoes
250g ricotta
salt nutmeg and pepper a generous pinch
2 tbsp grated parmigiano reggiano

For the creamed Parmigiano sauce:

100g grated Parmigiano
200ml milk
1 tsp maizena
salt and pepper a pinch

Instructions

Turn the oven to 180C.
First, mash the potatoes through a potato mash or with a fork (although with the latter you will get a more coarse consistency).
To the potatoes, add salt pepper nutmeg, cheese and milk, and mix well.
Add one egg and mix well, then set aside.
Place the boiled spinach into a bowl.
Optional: with a blender, finely chop the spinach to get a more even mixture.
To the spinach, add the ricotta, pinch of salt pepper and the egg and mix well until everything is combined.
Grab your baking tin and add the spinach as first layer. Make sure to have an even layer by gently pressing the surface to even it out.
Add the potato mix on top and, being careful to not disrupt the spinach layer, spread it evenly.
Place in the middle of the oven and bake until the top becomes golden, about 30-40 minutes.
Let it cool off completely before removing from the tin.
Prepare the cheese sauce by placing the grated cheese and milk in a small pot on medium heat.
Sprinkle some salt and pepper and mix.
Add 1 tsp of maizena to help thickening the sauce.
Once it reaches the desired thickness (I like mine very thick), it's ready.
Warm up your flan in the oven or even microwave, and cover with the sauce.
The flan is ready to be enjoyed!