Be creative! Make the recipe your own. For example, if you have sliced mushrooms or left over cooked asparagus...cut it up and throw it in.
Depending on how low-fat and/or cholesterol conscious you are, consider substituting Egg Beaters (egg substitute) in place of the eggs and use the low-fat versions of the cheeses and cream.
I will mention it again in the recipe but a key factor to success here is draining and squeezing out as much liquid from the spinach as possible. I actually allow the cooked spinach to cool in a strainer, then I squeeze it in paper towels to get it as dry as I can.
- 2 10 ounce packages of frozen chopped spinach
- 1/4 cup finely chopped onion
- 3 tablespoons margarine/butter/or equivalent
- 1/2 teaspoon kosher salt OR powdered chicken soup mix
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground black pepper
- 3 large eggs OR Egg Beaters (egg substitute)
- 15 ounce container Ricotta cheese (low-fat variety is healthier)
- 1/2 cup grated Parmesan cheese
- 1 cup cream OR low-fat evaporated milk
- cooking spray or margarine for greasing oven-safe 9"x9" casserole dish
Here's how you do it...
- Prepare frozen chopped spinach according to package instructions. Cool & drain (so you don't burn your hands) and squeeze out all the liquid till it is as dry as you can get it.
- Heat your saute' pan to medium.
- Add the margarine/butter/or equivalent till melted.
- Cook the chopped onions until translucent. (Optional: This is where you would add a handful of sliced mushrooms if you choose to use them.)
- Add the well drained spinach, kosher salt, ground nutmeg, and black pepper and blend well.
- Remove from heat.
- In a large separate bowl blend together the Ricotta cheese, Parmesan cheese, evaporated milk (or cream), and beaten eggs (or egg substitute).
- Add the cooked spinach mixture and blend thoroughly.
- Prepare a 9"x9" oven-safe casserole dish with cooking spray or a little oil.
- Pour the entire mixture into the prepared casserole dish (or pie crust).
- Optional: If you want to prepare this with a matzoh bottom crust...dip an entire sheet of matzoh in beaten egg and lay it into the prepared dish before adding the spinach mixture.
- Bake in a pre-heated 350F oven for 45-55 minutes or until the top is lightly browned.
- Serve either hot, cooled, or reheated.
- If you are making this the day ahead, cool, cover, and refrigerate.