A less rich — but no less satisfying — version of creamed spinach.

This dish is rather cheeky.

It combines the voluptuousness of soft ricotta with the pert green of spinach.

Eggs, whipped to a luscious froth, add a custardy body. And grated parmesan a delicious saltiness.

I rather fancy it, especially late at night when everyone else is asleep, and I saunter silently downstairs in my silk robe to eat it brazenly with fingertips straight out of the fridge.

Forgive me my Nigella impersonation. But I can’t help myself, as this dish surely will have you feeling a little like that British culinary bombshell. “Spinach Baked with Ricotta & Nutmeg” is from Nigella Lawson’s newest cookbook, “Nigellissima” (Clarkson Potter).

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