From Idiot's Guide:
Spinach and Ricotta Pie
1 10-oz package frozen spinach, finely chopped
2 Tbsp butter
4 oz prosciutto
1 clove garlic, minced
3 eggs
3/4 cup grated Parmesan cheese (or Italian cheese blend, which is what I used)
1 15-oz package ricotta cheese (I used low-fat)
1. Preheat oven to 375 degrees.
2. Cook spinach according to package directions (I microwaved it for 8 minutes on high, stirring half way through). Drain and squeeze dry (the less water left in the spinach, the better for your pie).
3. Chop prosciutto into small pieces (like you would dice bacon). Heat butter in small skillet. Add prosciutto and cook for 3 minutes. Stir in garlic and remove from heat.
4. In a medium bowl, beat eggs until lightly lemon colored (I have no idea what this means, but I beat them until fluffy, about 5 minutes with a whisk). Gently stir in ricotta and then parmesan, trying not to flatten the eggs. Then stir in spinach and prosciutto and mix lightly.
5. Pour into a greased souffle dish. Bake for 50 minutes or until browning and pulling away from the sides of the dish. Cut into 8 portions to serve (or 6!?!?!).
We finished this with turkey bacon and green salad. A really excellent meal! I was a little doubtful about the meal being filling enough, but it definitely was - and it was a treat of Italian flavors. A definite repeat.
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