I love recipes that use just a few ingredients and can be served in several different ways. This spinach ricotta spread is exactly that kind of recipe: simple, creamy and incredibly easy to make.
I originally made it as a spread, but I soon realized it was much more versatile than that. You can serve it on a slice of toasted bread, turn it into a sauce for pasta or gnocchi, or use it as a topping for other dishes.
I also love the classic combination of spinach and ricotta because ricotta has such a delicate flavor, so the result doesn’t feel heavy or overly rich.
Why You’ll Love This Spinach Ricotta Spread
First of all, because it is so simple. You only need a handful of ingredients, and there is nothing complicated involved in making a smooth and flavorful spread.
It’s also one of those recipes that can easily be adapted depending on how you want to use it. Keep it thicker if you want to use it as a spread, or make it a little looser if you’re turning it into a sauce.
Plus, the combination of spinach and ricotta works just as well for breakfast and brunch as it does for lunch or dinner.
How to Serve Spinach Ricotta Spread
This is probably my favorite part because you don’t have to stick to the classic spread-on-toast version.
On Toast
A good slice of toasted bread, some spinach ricotta spread and a few slices of tomato on top. Simple, but so good.
You can also add some freshly ground black pepper, chili flakes or a few drops of olive oil.
As a Gnocchi Sauce
The spread can easily be turned into a sauce for gnocchi. If it feels too thick, loosen it with a little of the water used to cook the gnocchi or with a splash of milk, until you reach the consistency you like.
It also works really well with a little grated Parmesan on top.
As a Topping for Potato Patties
If you’re making some potato patties or potato croquettes, spinach ricotta spread makes a great topping. Add a poached egg on top and you’ve got yourself a proper breakfast or brunch. 😁
The creaminess of the ricotta, the potatoes and the soft egg yolk work really well with the flavor of the spinach.
In Sandwiches
Use it instead of cream cheese in a sandwich. It goes well with tomatoes, avocado, eggs, feta cheese or even a little smoked salmon.
As a Pasta Sauce
Mix the spread directly with hot pasta for a simple, creamy sauce. If you like, add some roasted cherry tomatoes, sautéed mushrooms or a little Parmesan.
A Few Tips for Making Spinach Ricotta Spread
Don’t let the spinach retain too much water. If you’re using frozen spinach, make sure to drain it really well after thawing. Otherwise, the spread can end up too watery.
Adjust the consistency depending on how you want to use it. I prefer it thicker when serving it on toast. For gnocchi or pasta, it can be a little more fluid.
Taste before adding more salt. Ricotta has a fairly mild flavor, but depending on what else you serve the spread with, you may not need much salt.
Use baby spinach if you have it. It cooks quickly and has a texture that works particularly well for a smooth spread.
Frequently Asked Questions
Can I use frozen spinach?
Yes. It’s actually a very practical option. The important thing is to drain it really well after thawing, so the excess water doesn’t dilute the spread.
Can I use a different type of cheese instead of ricotta?
Yes, although the texture and flavor will be slightly different. Ricotta works particularly well here because it is creamy and has a delicate flavor. If you replace it, choose a fresh cheese with a similar texture.
How long does spinach ricotta spread keep?
Keep it in a covered container in the refrigerator and use it within a few days. If you notice that it has released a little liquid, simply stir it before serving.
More Recipes You Might Like
If you like the combination of spinach and cheese, you can also find spinach and feta ravioli on the blog, where spinach and cheese come together in a creamy filling.
And if you’re a fan of ricotta, you might also like ricotta doughnuts or apricot, plum and ricotta cake.
Spinach Ricotta Spread Recipe – Easy Spread, Sauce or Dip
4
servings10
minutes5
minutes155
kcalA smooth and versatile spinach ricotta spread flavored with garlic and olive oil. Serve it on toast, use it as a sauce for pasta or gnocchi, or pair it with potatoes and eggs.
Ingredients
100 g baby spinach
250 g ricotta
1 small red onion, or 1 small shallot
1 tablespoon olive oil
1 small garlic clove
salt, to taste
black pepper, to taste
Directions
- Peel the garlic clove and gently crush it with the side of a knife.
- Heat the olive oil in a pan and add the garlic. Cook over low heat for 1–2 minutes, just long enough to infuse the oil without burning the garlic. Remove the garlic.
- Peel the red onion, finely chop it and sauté it in the infused oil until it starts to soften.
- Add the baby spinach and cook for about 1 minute, until wilted.
- Transfer the spinach and onion to a blender or food processor and blend for a few seconds, until smooth.
- Combine the spinach and onion mixture with the ricotta.
- Season with salt and black pepper to taste, and mix until well combined.
- Serve immediately or refrigerate until ready to serve.
