Cheesy Spinach Casserole
|Fresh spinach/2 packages (10 ounces each) frozen chopped spinach||20 Ounce (Two 10 Ounce Package)|
|Ricotta cheese/Small-curd cottage cheese||1 Cup (16 tbs)|
|All purpose flour||3 Tablespoon|
|Black pepper||1⁄8 Teaspoon|
|Ground nutmeg||1⁄8 Teaspoon|
|Grated parmesan cheese||3 Tablespoon|
1. Preheat the oven to 425°F. Trim the fresh spinach of coarse stems and blemished leaves, and wash it.
2. Place the spinach in a large (6- or 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.
3. 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.
4. Place the mixture in a buttered 8" x 8" x 2" 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.