Yield: 1 servings
|1 tablespoon||Olive oil|
|2 pounds||Fresh spinach; (2 large bunches)|
|Stems removed; (about 16 cups)|
|Salt; as needed|
|2 cups||Part-skim ricotta|
|½ cup||Chopped fresh parsley|
|3 tablespoons||Chopped fresh cilantro|
|2 tablespoons||Fresh chopped dill|
|OR 1/2 tsp. dill weed|
|¼ teaspoon||Freshly ground black pepper|
8 SERVINGS LACTO
Dill and cilantro give this dish its extraordinary taste. Cut it into squares and serve plain or with a light tomato sauce. Other greens, such as beet greens, escarole, chard or kale, can be mixed with the spinach for added interest and complexity of flavor.
Preheat oven to 350f. Grease an 8 x 10-inch baking dish.
In large skillet, heat oil over medium heat. Add spinach, salt lightly and cook until leaves wilt. Transfer to a colander, press out and reserve ¼ cup liquid. Finely chop spinach.
In medium bowl, lightly beat eggs. Add cheese, herbs, salt and pepper. Add cooked spinach and reserved cooking liquid. Pour into prepared baking dish and bake until set, about 45 minutes. Let cool 5 minutes before serving.
PER SERVING: 153 CAL.; 13G PROT.; 9G TOTAL FAT (4G SAT. FAT); 7G CARB.; 99MG CHOL.; 190MG SOD.; 3G FIBER Recipe by: Vegetarian Times Magazine, February 1999, page 56 Converted by MM_Buster v2.0l.