Spinach with Two Cheeses
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Even if spinach is not your favorite vegetable, you should like this. TIP - This dish reheats well. Place the spinach in the top of a double boiler over simmering water. Cover and heat. INGREDIENTS 2 packages (10-ounces each) fresh spinach OR 2 packages frozen chopped spinach 5 tablespoons butter 1 cup ricotta cheese or small-curd cottage cheese 1 egg 3 tablespoons all-purpose flour 1/4 teaspoon salt 1/8 teaspoon black pepper 3 tablespoons grated Parmesan cheese (preferably fresh) Preheat the oven to 425 degrees. Trim the fresh spinach of coarse stems and blemished leaves, and wash it. Place the spinach in a large (6 to 7-quart) pot with just the water that clings to the leaves and cook, covered, for 5 minutes, or until it is just limp. If you are using frozen spinach, cook according to package directions. Drain the cooked spinach in a sieve or colander, pressing out most of the liquid from the spinach with the back of a large spoon. Chop the spinach fine. Melt 3 tablespoons of the butter in the same pot. Remove from the heat. Add the chopped spinach, ricotta cheese, egg, flour, salt, pepper, and nutmeg. Beat with a spoon until thoroughly mixed. Place the mixture in a buttered 8 x 8 x 2-inch baking dish. Dot with the remaining 2 tablespoons of butter, and sprinkle the top with the Parmesan cheese. Bake, uncovered, for 10 minutes, or until the cheese melts. Serves 4