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Dietetic casserole with spinach and ricotta

Dietetic casserole with spinach and ricotta

250 g of fresh spinach leaves

250 g ricotta cheese TM Shchedryk

2 eggs

2 tbsp of corn flour

2 tbsp of rough grinding flour

a pinch of salt

tsp of olive oil.


Wash spinach, drain and cook over medium heat without oil. Put in a bowl, add the beaten eggs, flour, ricotta and salt. Stir and leave for 15 minutes. Form grease with olive oil and cottage cheese bake for 40 minutes at 190 degrees. Serve with salad yogurt TM Shchedryk.

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