Spinach Ricotta Recipe
Ingredients
| Frozen chopped spinach package | 3 | |
| Onion | 1/2 Cup (16 tbs), minced | |
| Shallots | 2 , chopped | |
| Butter | 4 Tablespoon | |
| Feta cheese | 1/4 Pound | |
| Sprouted lentils | 1 Cup (16 tbs) | |
| Eggs | 3 | |
| Ricotta cheese | 1/2 Pound | |
| Salt | To Taste | |
| Pepper | 1 To taste | |
| Ground nutmeg | 1/2 Teaspoon | |
| Heavy cream | 1/2 Cup (16 tbs) | |
| Parmesan cheese | 2/3 Cup (16 tbs), grated |
Directions
Preheat oven to 375°.
Cook spinach and drain very dry.
Heat butter in skillet and saute onion and shallots for 3 minutes.
Add to spinach.
Crumble Feta cheese and mix with spinach.
Beat together eggs and Ricotta cheese.
Mix in lentil sprouts and seasonings.
Combine spinach and lentil mixtures and cream until the consistency is of heavy cream sauce.
Pour into a buttered shallow 2-qt.baking dish.
Bake for 30 minutes.
Cook spinach and drain very dry.
Heat butter in skillet and saute onion and shallots for 3 minutes.
Add to spinach.
Crumble Feta cheese and mix with spinach.
Beat together eggs and Ricotta cheese.
Mix in lentil sprouts and seasonings.
Combine spinach and lentil mixtures and cream until the consistency is of heavy cream sauce.
Pour into a buttered shallow 2-qt.baking dish.
Bake for 30 minutes.
Chef
