Spinach Squares

Spinach Squares
: The Recipe for a Tasty Dish Ready in Very Little Time
Spinach squares are a quick and tasty recipe, perfect for those who have little time but do not want to give up a healthy and delicious meal. This dish can be prepared in less than 30 minutes, and is ideal for a light dinner or as a tasty side dish to accompany lunch. The combination of spinach and cheese makes every bite irresistible!

Ingredients
300 g fresh spinach (or frozen)
2 eggs
100 g ricotta cheese
50 g grated parmesan cheese
100 g breadcrumbs
1 small onion, finely chopped
1 clove garlic, minced
Salt and pepper to taste
Olive oil for cooking
Instructions

Prepare the spinach:
If using fresh spinach, rinse it well and cook it in a non-stick pan without adding water, stirring until it wilts (about 5-7 minutes). If using frozen spinach, defrost and squeeze out excess water.
Prepare the soffritto:
In a pan with a drizzle of oil, sauté the chopped onion and garlic for about 3 minutes, until golden and fragrant.
Mix the ingredients:
In a large bowl, beat the eggs and add the ricotta, parmesan, breadcrumbs, salt and pepper. Add the cooked spinach and the soffritto of onion and garlic. Mix well until the mixture is smooth.
Form the squares:
Line a square or rectangular baking pan with baking paper and pour in the mixture. Flatten the surface well with a spatula.

Cook:
Preheat the oven to 180°C. Cook the squares for about 20-25 minutes, or until the surface is golden and firm.
Serving:
Let the squares rest for a few minutes, then cut them into squares and serve hot.
Serving and storage tips
Serving: These spinach squares are great as a main dish for a light dinner, but they can also be served as a side dish alongside meat or fish.
Storing: You can store the squares in the refrigerator for 2-3 days. Reheat them in the microwave or in a pan before serving.

Variations
With different cheese: You can replace the ricotta with fresh cheese or mozzarella for an even more stringy dish.
Adding aromatic herbs: For an extra touch of freshness, try adding parsley, basil or marjoram to the mixture.
Vegan version: Replace the eggs with flaxseeds (1 tablespoon of crushed seeds + 3 tablespoons of water, let sit for 5 minutes) and the ricotta with crumbled tofu.