Ruth Rogers' Sformato di spinaci e porcini (Baked spinach and porcini)

Ruth Rogers is a chef at and co-founder of the River Café. 

  • Preparation time: 15 minutes, plus soaking
  • Cooking time: 50 minutes
  • Total time: 1 hour 5 minutes, plus soaking

Serves: 6


900g spinach, tough stalks discarded

20g dried porcini, soaked in hot water for 20 minutes

3 tbsp olive oil

1 garlic clove, crushed

2 eggs

200ml double cream

30g grated parmesan


1. Preheat the oven to 200˚C, gas mark 6. Blanch the spinach in boiling, salted water for 3 minutes. Drain, squeeze out the excess water and roughly chop.

2. Drain the porcini, reserving the liquid, and roughly chop. Heat the oil in a heavy-based frying pan; add the garlic. Soften for 2 minutes, then add the porcini. Fry gently for 10 minutes, adding a little of the soaking liquid as necessary to keep it moist.

3. Beat the eggs, cream and cheese together. Season, stir in the porcini and spinach and pour into a baking dish not less than 4cm deep. Bake for 30 minutes, until golden.