Ingredients

• 150 g low fat ricotta cheese — none
• 100 g large egg — lightly beaten
• 60 g egg white — from carton or separated
• 15 g parmesan cheese — finely grated
• 30 g baby spinach — finely chopped
• 5 g olive oil — for greasing
• 1 g iodized salt — fine optional
• 0.5 g black pepper — finely ground optional

Instructions

1. Preheat the oven to 180°C and lightly grease a small baking dish or loaf tin (about 12 x 18 cm) with the olive oil.
2. In a medium bowl, whisk together the ricotta, beaten egg, egg white, salt and pepper until smooth and well combined.
3. Stir in the grated parmesan and finely chopped spinach, mixing until the spinach is evenly distributed through the mixture.
4. Pour the mixture into the prepared baking dish and smooth the top with a spoon so it is in an even layer.
5. Bake for 12–15 minutes, or until the squares are just set in the center and very lightly golden at the edges; avoid overbaking so they stay soft and easy to digest.
6. Let cool for at least 5 minutes, then slice into small bite-sized squares so you can eat only as much as your appetite allows.