Apart from some very important information on various topics, they had a few recipes, and one of them caught my eye as it was easy and didn´t need any pastry and it was gluten free as well.
So yesterday, I whipped it up in a few minutes and as I had a lasagna to put in the oven, I put both in at the same time saving some electricity as well.
5 tablespoons sour cream (I used fresh cream)
1 egg, lightly beaten
a pinch of nutmeg, salt and freshly ground black pepper
1 tablespoon chopped dill (I put other herbs)
2 tablespoons pine kernels, chopped and toasted (I left this out)
50 gr grated Parmesan cheese
500gr baby spinach leaves
1 tablespoon water
Preheat oven to 160ºC. In a bowl smooth the ricotta with a fork, and combine with the sour cream, egg, nutmeg, pepper and salt.
Wilt the spinach in a pan with the water for 1 minute, drain and chop them finely.
Stir the spinach, Parmesan cheese, pine kernels and dill into the ricotta mix.
Spoon into a greased pirex dish, and bake for 25-30 minutes until firm and golden.
Let it cool for 5 minutes before serving.
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PS: I didn´t have spinach, but I had about 400gr of rocket, so I used that instead, and it tasted good as well.
Next time I might make some changes such as adding bits of ham or some slices of chourizo cut into tiny pieces.