Spinaci alla Mostarda

Spinaci alla Mostarda

Serves 8
Cook time 20 minutes
Meal type Entrée
Region Italian
By author Elaine Pusateri Cowan


  • 1 drizzle olive oil
  • 2 cloves chopped garlic
  • 1 tablespoon black mustard seeds
  • 2 tablespoons yellow mustard seeds
  • 10oz baby spinach leaves (or 6 cups)
  • 1 Pat butter
  • 6 egg whites (2 whole eggs beaten)
  • ⅓ cup whole milk
  • 13 heaped tablespoons ricotta


1. Preheat oven to 350°F. In a skillet, over medium heat, add garlic and mustard seeds.
2. As soon as the garlic starts to turn a golden color, add the baby spinach in small batches.
3. As each small batch of spinach begins to wilt, add a pat of butter, then more spinach. Do this until all the spinach has been added.
4. Place all of the above into a greased pie plate.
5. Beat eggs. Add milk and beat some more. Pour mixture over spinach.
6. Drop dollops of ricotta cheese. Space dollops ½ inch apart.
7. Bake for 20-30 minutes.
8. Let cool slightly; loosen edges and cut into 8 wedges
  • Publisher: Mercury Media and Entertainment
  • Foodies of New England
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    Sturbridge, MA 01566