3 tablespoons butter
1 medium onion, chopped
1 10 ounce package frozen spinach, thawed (squeeze the excess water out with a paper towel)
½ teaspoon salt
½ teaspoon pepper
¼ teaspoon ground fresh nutmeg (I usually omit this but it’s up to you)
1 – 15 ounce container of ricotta cheese (either whole milk or part skim will work)
(TIP: I drain the ricotta in a wire colander over a bowl to get the excess water out or it will not cook properly)
8 ounce package of mozzarella grated (whole milk or part skim will work)
1 cup grated Parmesan cheese (Romano will work just as well)
Melt the butter in large skillet over medium heat. Add onion and sauté until tender about 8 minutes. Mix in spinach, salt, pepper and nutmeg (optional.) Sauté until all liquid from the spinach evaporates, about 3 minutes.
Combine ricotta, mozzarella and Parmesan cheese in a large bowl. Mix in eggs. Add spinach mixture, blend well.
Spoon mixture into a pie dish, bake until filling is set in the center and brown on top about 40 minutes (depending on your oven could need more time.)
Let stand 10 minutes cut into wedges and serve.
This is a great breakfast meal as well.