Baked ricotta with chard

Baked ricotta with chard

Anjum's Quick & Easy Indian
Lisa Linder

This lovely dish has been inspired by a vegetarian spinach and paneer kebab I tried years ago and loved. It has morphed in my kitchen into using ricotta instead of paneer, chard instead of spinach, and baked instead of fried! It makes a great vegetarian meal for friends. The chutney adds a lovely tangy, hot and garlicky contrast to the creamy dish and can be made in advance, even though it cooks itself at the same time as the ricotta.

I adore paneer, Indian fresh cheese, but the texture can vary and it isn’t sold in all supermarkets. Mild, milky ricotta, available everywhere, makes an excellent substitute in baked recipes, such as those that follow. I always have a pot in the fridge.


Quantity Ingredient
butter, softened, for the tin
2 tablespoons olive oil
1 1/2 teaspoons cumin seeds
1 largish onion, finely chopped
5 large garlic cloves, finely chopped
150g chard, coarsely shredded
1/2 teaspoon garam masala
freshly ground black pepper
1 egg, lightly beaten
500g ricotta cheese
handful pine nuts


  1. Preheat the oven to 190°C and place a baking tray on the middle shelf. Butter well a 20 cm round cake tin with a removable base.
  2. Heat the olive oil in a large non-stick sauté pan. Add the cumin seeds and, once browned, add the onion and cook until golden on the edges. Add the garlic and cook for a minute or so. Stir in the chard, garam masala and some salt and cook for eight to 10 minutes, or until the chard has wilted. Remove from the heat.
  3. Beat the egg into the ricotta until well blended, then stir in the vegetable mix. Taste and adjust the seasoning, adding 1⁄2 teaspoon of black pepper, or to taste. Pour the ricotta mixture into the tin, sprinkle over the pine nuts and place on the hot baking tray. Cook for 35 minutes, or until golden and set.
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