Onion Scallops Stuffed with Spinach

Peel onions and cut in half lengthwise. Cook in boiling water for about 10 minutes. Remove the skin from the garlic clove and chop finely. Heat olive oil in a frying pan, sauté garlic, add spinach, defrost. Season with salt and pepper. Put spinach in a suitable bowl, mix with ricotta and parmesan (leave about 3 tbsp for topping).

Preheat oven to 200 degrees. Carefully peel off each layer of onion. Fill each with 1 tbsp spinach filling and press the filled shells together in a shell shape.

Place the onion shells in a greased gratin dish. Sprinkle bread crumbs, pine nuts and remaining Parmesan over the top.

Top with butter flakes and bake in the oven for 20 minutes until golden.

Serve onion scallops with spinach stuffing with baguette.

Our tip: use the young, tender spinach from the farmer’s market!

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