Start with grape picking and a vineyard tour. Enjoy a vintage lunch with the team, then spend the afternoon doing punch downs and sampling wines. End the day with a refreshing beer or a glass of Skinny with the winemakers.
Spinach Potato Bake
Recipe Date:
November 12, 2024
Difficulty:
Easy
Measurements:
Imperial (US)
Ingredients
- 1kg potatoes, peeled
- 100g parmesan, grated
- 1 cup shredded Gruyere
- 500g fresh ricotta
- 2 cloves garlic, minced
- 500g fresh spinach, chopped
- Handful of fresh herbs (parsley, fennel, thyme), chopped
- 1 tablespoon tahini
- 1 brown onion, diced
- 3 tablespoons olive oil
- Salt and pepper to season
Directions
- Preheat the oven to 190°C.
- Thinly slice the potatoes.
- In a heavy-based pan, sauté the onions in olive oil until translucent. Add spinach and garlic, cook until wilted.
- Let the spinach mixture cool, then mix in ricotta, tahini, chopped herbs, a glug of olive oil, and parmesan. Season well.
- In an ovenproof dish, add a slug of olive oil at the base. Layer with potatoes, then the spinach ricotta mixture, and repeat until all the potatoes are used.
- Top with Gruyere.
- Bake for 1 hour and 20 minutes until the potatoes are cooked through and the top is golden.