Recipe - Spinach Souffle Casserole

1 tablespoon Olive oil
2 pound Fresh spinach; (2 large
bunches)
Stems removed; (about 16
cups)
Salt; as needed
3 lg Eggs
2 cup Partskim ricotta
One half cup Chopped fresh parsley
3 tablespoon Chopped fresh cilantro
2 tablespoon Fresh chopped dill
OR One half tsp. dill weed
One fourth 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 10inch 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 1/4
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

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