Spinach and Ricotta Rice Gratin

Rice cooking: Bring a large pot of salted water to a boil. Add the rice and cook according to package instructions. Drain thoroughly and set aside.

Spinach preparation: Thoroughly wash the fresh spinach. In a large skillet, heat the olive oil and "wilt" the spinach for 2-3 minutes until it wilts. Drain thoroughly by pressing to remove excess water.

Finely chop the onion and mince the garlic. In the same skillet, sauté the onion and garlic until they become translucent.

Base preparation: Add the drained spinach to the onion and garlic. Season with salt, pepper and a generous pinch of nutmeg. Off the heat, incorporate the ricotta and mix until you get a homogeneous preparation.

Assembly: Preheat the oven to 190°C. In a large bowl, mix the cooked rice with the spinach and ricotta preparation. Incorporate the beaten eggs and half of the grated cheese. Pour the preparation into a lightly oiled gratin dish.

Baking: Sprinkle the remaining grated cheese over the entire surface. Bake for 25 to 30 minutes, until the top is golden brown and the preparation is set.