PTCC: Ricotta & Spinach Grilled Cheese

PTCC: Ricotta & Spinach Grilled Cheese is a main course that serves 2. For $1.62 per serving, this recipe covers 26% of your daily requirements of vitamins and minerals. One portion of this dish contains approximately 23g of protein, 28g of fat, and a total of 468 calories. The Fourth Of July will be even more special with this recipe. 59 people found this recipe to be scrumptious and satisfying. From preparation to the plate, this recipe takes about 15 minutes. A mixture of oregano, butter, garlic cloves, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It is brought to you by White Lights On Wednesday. Overall, this recipe earns a tremendous spoonacular score of 86%. If you like this recipe, you might also like recipes such as Spinach and Ricotta Grilled Cheese, Spinach and Ricotta Grilled Cheese, and Spinach and Ricotta Grilled Cheese.

Servings: 2

Preparation duration: 5 minutes

Cooking duration: 10 minutes

 

Ingredients:

4 slices Texas toast style bread

Butter, room temperature

½ teaspoon dried basil

2 to 3 garlic cloves, minced (or crushed)

Zest of ½ lemon

1 teaspoon dried oregano

½ cup shredded Parmesan cheese

½ cup ricotta cheese

2 cups loosely packed fresh spinach leaves

1 tablespoon vegetable oil

Equipment:

bowl

frying pan

Cooking instruction summary:

In a medium bowl, mix together ricotta, Parmesan, lemon zest, basil, and oregano; set aside.Heat a large skillet over medium heat. Once pan is hot, add oil and garlic. Saute garlic, stirring constantly, for 1 minute. Add spinach. Cook until spinach wilts, 2 to 4 minutes. Remove to a bowl.Butter one side of each of the 4 pieces of bread. Sprinkle the butter side of the bread with garlic powder, to your liking.Place bread, buttered side down, in the same skillet that you used for the spinach. spread half the ricotta mixture over the bread. Layer ½ the spinach on top of the ricotta. Top sandwich with a second piece of bread, buttered side up.Cook until bread is golden brown, 2 to 3 minutes. Flip sandwich over, and cook for another 2 to 3 minutes, until bread is golden and cheese has melted.Cut in half and serve warm...or cold. I ate the second sandwich right of the fridge and it was still totally delicious!

 

Step by step:


1. In a medium bowl, mix together ricotta, Parmesan, lemon zest, basil, and oregano; set aside.

2. Heat a large skillet over medium heat. Once pan is hot, add oil and garlic.

3. Saute garlic, stirring constantly, for 1 minute.

4. Add spinach. Cook until spinach wilts, 2 to 4 minutes.

5. Remove to a bowl.Butter one side of each of the 4 pieces of bread. Sprinkle the butter side of the bread with garlic powder, to your liking.

6. Place bread, buttered side down, in the same skillet that you used for the spinach. spread half the ricotta mixture over the bread. Layer ½ the spinach on top of the ricotta. Top sandwich with a second piece of bread, buttered side up.Cook until bread is golden brown, 2 to 3 minutes. Flip sandwich over, and cook for another 2 to 3 minutes, until bread is golden and cheese has melted.

7. Cut in half and serve warm...or cold. I ate the second sandwich right of the fridge and it was still totally delicious!


Nutrition Information:

Quickview
467k Calories
22g Protein
27g Total Fat
33g Carbs
20% Health Score
Limit These
Calories
467k
23%

Fat
27g
42%

  Saturated Fat
17g
112%

Carbohydrates
33g
11%

  Sugar
4g
4%

Cholesterol
59mg
20%

Sodium
803mg
35%

Get Enough Of These
Protein
22g
46%

Vitamin K
161µg
154%

Vitamin A
3427IU
69%

Calcium
560mg
56%

Manganese
1mg
53%

Selenium
31µg
45%

Phosphorus
379mg
38%

Folate
118µg
30%

Vitamin B2
0.43mg
25%

Iron
3mg
22%

Vitamin B1
0.31mg
21%

Vitamin B3
3mg
19%

Magnesium
72mg
18%

Zinc
2mg
15%

Fiber
3g
15%

Vitamin C
11mg
14%

Potassium
391mg
11%

Vitamin B6
0.22mg
11%

Vitamin E
1mg
10%

Vitamin B12
0.52µg
9%

Copper
0.17mg
9%

Vitamin B5
0.76mg
8%

Vitamin D
0.32µg
2%

covered percent of daily need
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The tomato is technically a fruit, not a vegetable. It was also the first genetically engineered whole product and went on the market in 1994. Since then, more than 50 other genetically engineered foods have been deemed safe by the FDA.

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