Spinach and ricotta balls

Serves Icon
Time 35 Minutes
plus 30 minutes refrigeration
Spinach and ricotta mixture
  • 250g frozen spinach, thawed
  • 2 tablespoons extra virgin olive oil
  • 1 clove garlic, crushed
  • 250g ricotta, drained
  • 40g Parmigiano Reggiano cheese, finely grated (alternatively use Grana Padano)
  • 50g dried breadcrumbs
  • A fresh grating of nutmeg
  • Sea salt
  • Sunflower oil for frying
For crumbing
  • 2 eggs
  • 60g plain (all-purpose) flour
  • 100g dried breadcrumbs

How to Make It
Step 1

Preheat the oven to 180°C conventional oven/ 160°C fan-forced (350° Fahrenheit/Gas 4). Line a large baking tray with baking paper.

Step 2

To make the spinach and ricotta mixture for the balls, heat the olive oil in a large frying pan over medium heat. Add the garlic and cook for 1 minutes, then add the spinach. Season with salt to taste. Cook until the spinach wilts. Transfer to the colander. Use the back of a ladle to push down on the spinach and squeeze out excess moisture. Transfer to a mixing bowl and refrigerate for 10 minutes to cool completely.

Step 3

Once the spinach has cooled, stir in the ricotta, Parmigiano Reggiano (or Grana Padano), dried breadcrumbs, freshly grated nutmeg and sea salt to taste until well combined.

Step 4

Roll 1 heaped tablespoon of the Spinach and ricotta mixture into a ball. Place onto a large platter (or 2 plates) and repeat with the remaining mixture. Cover the patter with cling film and leave to rest in the fridge for a minimum of 20 minutes. This allows the Spinach and ricotta balls to firm up.

Step 5

To prepare the spinach and ricotta balls for crumbing, place the flour in a bowl. In a separate bowl, place the breadcrumbs. Use a fork to lightly whisk the eggs in a third bowl. Remove the Spinach and ricotta balls from the fridge. Pour enough sunflower oil to generously cover the base of the paper-lined baking tray.

Step 6

Coat 1 Spinach and ricotta ball in flour, shaking off any excess. Dip the flour coated ball in the egg mixture, then coat in breadcrumbs. Dip the ball once again in the egg mixture, then recoat in the breadcrumbs. Place the double coated Spinach and ricotta ball into the baking tray with oil. Repeat with the remaining Spinach and ricotta mixture.

Step 7

Bake for 20 minutes, turning halfway through cooking. Serve the Spinach and ricotta balls immediately – buon appetito.


They are amazing and I impressed my Sicilian husband 😄 To reheat them what temperature do you Rex come to and for how long? Also, do they freeze well? Thank you for a great recipe!


omgggggg these are amazing. My nonnis were very impressed. Thanks


Vanessa Bottaro

Vanessa Bottaro

Author, Founder and Creative Director at Italian Spoon
In my eyes, Italian cuisine is love on a plate.

Vanessa is Creative Director of the Italian Spoon website and Author of The Italian entertaining cookbook, a collection of home-style Italian recipes and tips for entertaining in true Italian-style. In addition to cooking and taking photographs, Vanessa writes the recipes and blogs to bring the love of Italian cooking to life! The collection of recipes and blogs on the website have been inspired by travels to Italy and desire to share what she has learnt from the great ‘Mamma’s and ‘Nonna’s in her life!

Vanessa is an entrepreneur and wife to husband Simone and the mother of two beautiful kids Dante and Mia. Even so she was born and lives in Melbourne Australia, Vanessa has a deep connection to Italy. Perhaps it is the food, or maybe it is because it is the place where Vanessa met the love of her life, Simone to whom she has been happily married for so many years.
Vanessa Bottaro

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