Ingredients
- 1medium Vidalia onion
- 1tablespoon olive oil
- 2-- (6-ounce) bags baby spinach (about 10 cups)
- 1-- (15-ounce) container whole milk ricotta cheese
- 4ounces goat cheese
- 4large eggs, beaten
- 2tablespoons all-purpose flour
- 1teaspoon salt
- 1/4teaspoon freshly ground black pepper
- 1/8teaspoon cayenne pepper
Instructions
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Preheat the oven to 350F. Lightly spray a 7 x 11-inch baking dish with nonstick cooking spray.
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Cut the onion in half and then slice thinly into half-moons. Heat the olive oil in a large skillet over medium heat. Add the onion and cook for 6 minutes, or until soft. Add the spinach and toss with tongs until wilted, about 3 minutes. Transfer to a large mixing bowl. Stir the ricotta, goat cheese, eggs, flour, salt, black pepper, and cayenne pepper into the spinach. Pour into the prepared dish.
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Bake for 45 minutes, or until set and puffed.
Recipe by Chef Gerry Klaskala, Aria, Atlanta, Ga.