ntil spinach is wilted.
Whisk together the eggs and ricotta cheese
o brown.
Place the spinach in the middle of a
Combine spinach, Ricotta, salt, pepper and nutmeg; mix well. Spoon 1/3 into baking dish.
Cover with 1/3 of the tomatoes and 1/3 of the Mozzarella; repeat twice.
Sprinkle with Parmesan. Bake at 350\u00b0 for 20 minutes or until cheese is bubbly.
Serve as is or put under broiler, about 4 inches from
heat source for 2 minutes or until top is golden brown.
Makes 2 luncheon servings.
emove the stalks from the spinach and wash thoroughly.
In
o boil.
Take the spinach one handful at a time
medium bowl, combine bread, spinach, ricotta, eggs, grated parmesan, nutmeg, salt
Heat oil (medium heat).
Add onion and garlic.
Cook 2 minutes. Stir in flour.
Cook 1 minute.
Gradually whisk in milk.
Cook until sauce is smooth and bubbly.
Stir constantly.
Mix in spinach, Ricotta, 1/3 cup Parmesan, sun-dried tomatoes, basil and nutmeg.
Season with salt and pepper to taste.
Simmer until heated through.
Serve over cooked fettuccine and garnish with scallions and pine nuts, if desired.
Sprinkle with freshly ground black pepper and pass extra Parmesan.
Serves 4.
In a bowl, combine the spinach, ricotta, Gorgonzola,and mix well. Season
ozzarella cheese, fresh or frozen spinach, ricotta cheese, eggs and garlic powder
bowl, combine the sliverbeet, ricotta and cornichons. Season to taste
he drained and squeeze-dried spinach, ricotta, 1 1/2 cups Parmesan
n a bowl combine eggs, ricotta, and Parmesan and whisk until
nd only partially drain frozen spinach if using no-boil noodles
ook until browned.
Add spinach cook 1 minute.
Remove
old in the zucchini and ricotta, and season with salt and
medium bowl, mix the spinach, ricotta, and mozzarella and season with
et aside.
Place the spinach in a small saucepan, cover
medium bowl, mix the spinach, ricotta, feta and egg/mushroom mixture
mins, until tender. Add spinach. Cook, stirring, for 1-2
ry and chop finely. Combine spinach, ricotta, parsley and onions in a