Saturday Morning With Jack Tame

This recipe is just so divine and though it sounds complicated it really is very simple. My mum would cook this for our family dinners, to satisfy the vegetarians in the family.   Serves 6-8    Ingredients 3 - 4 very large onions  450 g fresh washed spinach or silverbeet  275 g ricotta  2 eggs  50g Parmesan cheese, grated  a good pinch of thyme or oregano  salt and pepper     Sauce  250ml cream  450g tin of tomatoes  cayenne pepper and salt     Method Preheat the oven to 180 C and butter a large oven proof dish.  Cut the onions (with the skin still on) from top to bottom only half way though, through to the heart.  Put them into a large pot of boiling water and simmer for 20 - 25 minutes. They will have opened up a little. Remove from the pot and let cool.  Now parboil the trimmed spinach or silverbeet until wilted then strain and squeeze all the water from it. Chop.  Mash the ricotta, eggs, cheese and seasoni