1. Drizzle olive oil into a shallow pan or wok.
2. Add spinach, garlic, crumbled stock cube, nutmeg, paprika, and black pepper. Stir and cook until the mixture is dry and just starting to crackle. Taste and adjust seasoning if needed (avoid adding salt at this stage). Set aside to cool.
3. Preheat the oven to 180ºC (fan) or 200ºC (static).
4. Whisk the eggs until they triple in volume.
5. Add ricotta (discard any visible liquid) and whisk again.
6. Incorporate cream and whisk once more.
7. Add ¼ tsp salt, a sprinkle of black pepper, the cooled spinach, 50g Parmesan, and cubed mozzarella. Stir everything together and pour into a buttered oven dish.
8. Level it out with the back of a spoon and sprinkle the remaining Parmesan on top.
9. Bake for 30 minutes, then increase the oven temperature to 200ºC (fan) or 220ºC (static) and bake for an additional 3-5 minutes until nicely caramelized.
10. Serve immediately and enjoy!

PREP TIME & NUTRITION:
Prep Time: 15 minutes, Cook Time: 45 minutes, Total Time: 1 hour
Servings: 4, Calories: 329