Method:

Prepare the Spinach: Wash the spinach thoroughly, then place it in a pot with just the water clinging to the leaves. Add a pinch of salt and cook for about 3 minutes until wilted. Drain well, pressing out excess water, and set aside to cool.

Prepare the Molds: Butter your molds or ramekins, then coat the insides with breadcrumbs, tapping out the excess. This will help the flans come out easily after baking.

Mix Ingredients: Coarsely chop the cooled spinach and combine it with ricotta cheese in a large bowl. Add the Parmigiano cheese, nutmeg, salt, and pepper. Mix well.

Add the Eggs: Beat the eggs in a separate bowl and then stir them into the spinach mixture. The batter should be smooth and well-combined.

Fill the Molds: Spoon the mixture into your prepared molds, pressing down lightly to eliminate air bubbles. Ensure that the tops are even.

Bake: Preheat your oven to 360°F (180°C). Bake the flans for about 30-35 minutes or until the tops are golden and a toothpick inserted comes out clean.

Cool and Serve: Let the flans rest for a few minutes before serving. These are best enjoyed while warm!

Variations:

Cheese Substitutes: While Parmigiano gives a beautiful sharp flavor, you can substitute it with Pecorino Romano, Fontina, or even a mild Gorgonzola for a different taste.

Vegetable Variations: Try replacing spinach with other leafy greens like Swiss chard or cooked broccoli for a fun twist.

Tips:

Well-drained Ricotta: Make sure to drain the ricotta well to avoid excess moisture, which can affect the texture of the sformato.

Serving Suggestions: Serve this alongside grilled meats or as a starter with a light salad.