Candied tomatoesPreheat the oven to 200º C. Line a small baking sheet with parchment paper or foil and spray with non-stick cooking spray. Spread the tomatoes out onto the tray and drizzle with the olive oil and balsamic vinegar. Season with salt, pepper and castor sugar. Roast for 35-40 minutes until all the liquid has evaporated and the tomatoes are sticky. Set aside while you get on with the spinach filling.Spinach and courgette fillingHeat the olive oil in a pan and sauté the shallot and garlic for several minutes. Add the courgettes, spinach and spring onions to the pan. Cook until wilted down. Season with salt, black pepper, lemon zest, nutmeg and oregano. Set aside to cool for several minutes.Preheat the oven to 200º C. Grease a 25 x 15 cm baking dish. Crumble the ricotta and feta into the spinach mixture. Add the Parmesan and eggs. Stir to combine. Try to keep some of the ricotta and feta whole as it creates little pockets of creaminess when baked.Top with the candied tomatoes, cut side facing upwards. Bake for about 30-35 minutes, until the top is just starting to colour. Serve hot or at room temperature with toasted sourdough bread or an avocado, pine nut and rocket salad.Recipe reprinted with permission of Bibby's Kitchen@36. To see more recipes, please click here. To receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.
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