Spinach Stuffed Eggs

Here is the recipe for spinach stuffed eggs with an Italian touch.

Ingredients

• 6 hard-boiled eggs
• 200 g fresh or frozen spinach
• 2 tablespoons grated Parmesan
• 2 tablespoons ricotta
• Salt and pepper to taste
• Nutmeg to taste
• Butter to taste (optional)
• Breadcrumbs to taste (optional)

Preparation

1. If you don’t already have hard-boiled eggs, place them in a saucepan, cover with water and bring to a boil. Let them cook for 9-12 minutes. Then, cool them under cold running water, peel them and cut them in half lengthwise.
2. Gently remove the yolks and set them aside in a bowl.
3. Cook the spinach, if using fresh, in boiling salted water for a few minutes or until wilted. If using frozen spinach, follow the cooking instructions. Once ready, drain well and squeeze to remove excess water.
4. Finely chop the spinach and add it to the egg yolks in the bowl.
5. Add the Parmesan, ricotta, salt, pepper and nutmeg to taste. Mix well until you obtain a homogeneous mixture. If desired, you can add a little butter for a richer flavor.
6. Fill the cavities of the eggs with the spinach and yolk mixture. If desired, you can level them with a knife for a neater appearance.
7. As an optional final touch, you can sprinkle some breadcrumbs on the stuffed eggs and place them under the oven grill for a few minutes until the breadcrumbs turn golden.

Trivia

Stuffed eggs are a versatile dish that can be enriched in various ways. In Italy, especially in the cold versions served as an appetizer, it is not uncommon to find ingredients such as anchovies, capers or aromatic herbs inside the filling. Experimenting with different fillings can give the dish a new look depending on the occasion.