Baked spinach-and-ricotta pasta shells
Fill giant pasta shells with creamy ricotta and spinach for a simple vegetarian meal on the table in under an hour
Spinach chigirtma (Azeri spinach and eggs)
Serves 2 - 4
Easy
Prep:
Cook:
Experience a taste of Azerbaijan with this simple celebration of spinach and eggs, flavoured with sea salt and dried chilli flakes
Skip to ingredients
- 4 eggs
- 300g frozen chopped spinach
- 4 tbsp ghee or 60g unsalted butter
- 1 onionfinely diced
- flaky sea salt flakes
- aleppo chilli flakes or dried chilli flakes
- bread and cheeseto serve (optional)
Nutrition: per serving (4)
- kcal236
- fat20g
- saturates10g
- carbs3g
- sugars2g
- fibre3g
- protein9g
- salt1.5g
Method
step 1
Crack the eggs into a small bowl. Add ½ tsp each of salt and pepper, and use a fork to lightly whisk the eggs.
step 2
Fill a medium pan with water and bring it to the boil over a high heat. Cook the spinach for 3 mins then drain in a fine mesh sieve. Press down on the spinach with the back of a wooden spoon to get as much moisture out as possible.
step 3
Melt the ghee or butter in a medium lidded non-stick frying pan over a medium heat. Add the onion along with ¼ tsp each of salt and pepper. Cook, stirring occasionally, for 5-7 mins or just long enough for the onion to turn golden brown.
step 4
Meanwhile, press down further on the spinach to get some more liquid out – use your hands if it’s cool enough.
step 5
Reduce the heat to low and add the spinach to the onions, along with ¼ tsp of salt. Mix together the spinach and onions well, and cook for 2 mins, stirring frequently, before flattening out the mixture across the centre of the pan.
step 6
Add the eggs, spreading them out evenly across and through the spinach in the centre. Cover the pan and cook for 6-7 mins or until the eggs are set.
step 7
Transfer to a serving plate and top with sea salt flakes and chilli flakes to taste. Serve with bread and cheese, or enjoy as part of a brunch spread.
