Baked Ricotta with Green Olives, Lemon and Oregano

Usually served alongside meat, these beautifully tender beans make the perfect accompaniment to a protein rich serving of baked ricotta.
Course: Side Dish
Cuisine: Greece
Keyword: eggs, green olives, ricotta cheese
Servings: 6


  • 600g firm ricotta cheese, roughly chopped
  • 2 eggs
  • 1 Grated rind lemon
  • ½ cup grated sharp cheese
  • ½ tsp dried oregano
  • 20 pitted green olives
  • Salt and pepper to taste


  • Preheat oven to 180 degrees Celsius.
  • Grease 6 small ramekins (around 8cm diameter) and line with baking paper, buttering baking paper as well. Make sure the baking paper comes up around 2cm above the rim of the ramekins.
  • Blend ricotta, eggs, lemon rind, sharp cheese, oregano, olives, salt and pepper in a food processor.
  • Spoon mixture into ramekins and bake for 30 to 40 minutes, until ricotta has risen like a souffle and tops are golden.
  • Remove from oven and allow baked ricotta to sink before removing from ramekins.
  • Once cool enough to handle, turn ramekins out onto the palm of your hand – the ricotta mound should fall out easily.
  • Carefully remove baking paper and serve with Fasolakia (green bean stew).

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