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Spinach Ricotta Skulls
Recipe Summary
Yield: Makes about 3 dozen
Ingredients
Ingredient Checklist
1 container (15 ounces) part-skim ricotta cheese
Olive-oil, cooking spray
1 bunch fresh spinach (or a 10-ounce bag), stems removed, washed well and dried
1 1/2 cups loosely packed fresh basil leaves (from 1 bunch)
1/4 teaspoon fresh grated nutmeg
Coarse salt and fresh ground pepper
2 large whole eggs, plus 1 egg white
Crackers, for serving
Cook's Notes
Be sure spinach is completely dry. Frozen spinach can be substituted for fresh: cook, drain, and press excess moisture from a colander.
Gallery
Spinach Ricotta Skulls
Recipe Summary
Yield: Makes about 3 dozen
Gallery
Spinach Ricotta Skulls
Spinach Ricotta Skulls
Spinach Ricotta Skulls
Recipe Summary
Yield: Makes about 3 dozen
Recipe Summary
Yield: Makes about 3 dozen
Yield: Makes about 3 dozen
Makes about 3 dozen
Ingredients
Ingredients
- 1 container (15 ounces) part-skim ricotta cheese
- Olive-oil, cooking spray
- 1 bunch fresh spinach (or a 10-ounce bag), stems removed, washed well and dried
- 1 1/2 cups loosely packed fresh basil leaves (from 1 bunch)
- 1/4 teaspoon fresh grated nutmeg
- Coarse salt and fresh ground pepper
- 2 large whole eggs, plus 1 egg white
- Crackers, for serving
Directions
Wrap ricotta tightly in cheesecloth; place in a colander over a large bowl. Place a heavy object (such as a bowl or canned good) on top; let drain in the refrigerator at least 3 hours (or up to overnight).
Preheat oven to 350 degrees. Coat a 10-inch springform pan with cooking spray. In a food processor, combine drained ricotta, spinach, basil, nutmeg, 1 teaspoon salt, and 1/4 teaspoon pepper. Process until smooth, about 1 minute, scraping sides of bowl as needed. Add whole eggs and egg white; process for 5 seconds. Pour mixture into prepared pan; bake until set and just brown around the edges, 30 to 35 minutes. Let cool completely on a wire rack, then refrigerate, covered, until cold, preferably overnight. To unmold, run a paring knife around edge before removing side of pan.
Cut into quarters. Using a wide spatula, transfer to a cutting board coated with cooking spray. Cut out shapes with a skull-shaped cookie cutter coated with spray (if cutter doesn’t come with eyes and a mouth, use aspic cutters to make features). Using a cotton swab, gently press skulls out directly onto crackers (leave eye and nose shapes in cutter).
Cook's Notes
Be sure spinach is completely dry. Frozen spinach can be substituted for fresh: cook, drain, and press excess moisture from a colander.
Cook’s Notes
Be sure spinach is completely dry. Frozen spinach can be substituted for fresh: cook, drain, and press excess moisture from a colander.
Reviews (3)
Add Rating & Review
62 Ratings
5 star values:
2
4 star values:
5
3 star values:
38
2 star values:
10
1 star values:
7
Reviews (3)
Add Rating & Review
62 Ratings
5 star values:
2
4 star values:
5
3 star values:
38
2 star values:
10
1 star values:
7
Add Rating & Review
62 Ratings
5 star values:
2
4 star values:
5
3 star values:
38
2 star values:
10
1 star values:
7
62 Ratings
5 star values:
2
4 star values:
5
3 star values:
38
2 star values:
10
1 star values:
7
62 Ratings
5 star values:
2
4 star values:
5
3 star values:
38
2 star values:
10
1 star values:
7
- 5 star values:
- 2
- 4 star values:
- 5
- 3 star values:
- 38
- 2 star values:
- 10
- 1 star values:
- 7
Martha Stewart Member
Rating: 1 stars
10/28/2017
Good flavor, but impossible to work with. I used fresh spinach. When it came out of the spring form pan it was too wet to roll out ... I had to press it out with my fingers. Not worth the time and trouble!
Martha Stewart Member
Rating: Unrated
10/24/2011
I absolutely agree with Joshuabsu. These are delicious but I had the same issue with cutting out the skulls and I had exactly the same cutter too. It was a little too fibrous to cut out the detail of the eyes and nose. I made half moons with a circle cutter quite easily in comparison.
Martha Stewart Member
Rating: Unrated
10/25/2010
These have a great taste, but the skull is very hard to cut out and have them not tear. I recommend using cutters with less detail. I purchased the exact set that was used for these and the cat, ghost, and bat cutters worked much easier.
Martha Stewart Member
Rating: 1 stars
10/28/2017
Good flavor, but impossible to work with. I used fresh spinach. When it came out of the spring form pan it was too wet to roll out ... I had to press it out with my fingers. Not worth the time and trouble!
Rating: 1 stars
Rating: Unrated
10/24/2011
I absolutely agree with Joshuabsu. These are delicious but I had the same issue with cutting out the skulls and I had exactly the same cutter too. It was a little too fibrous to cut out the detail of the eyes and nose. I made half moons with a circle cutter quite easily in comparison.
Rating: Unrated
Rating: Unrated
10/25/2010
These have a great taste, but the skull is very hard to cut out and have them not tear. I recommend using cutters with less detail. I purchased the exact set that was used for these and the cat, ghost, and bat cutters worked much easier.
All Reviews for Spinach Ricotta Skulls
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Spinach Ricotta Skulls
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
