- 1 package frozen chopped spinach
- 1 container (15 oz) ricotta cheese
- 6 oz feta cheese (crumbled)
- 2 egg whites
- 1 tsp dried basil
- salt and pepper
Preheat your oven to 350F.
Thaw the spinach. I usually do this in the microwave. I microwave it in a bowl in 10 to 15 second intervals until it is mostly thawed. Now use your hands and squeeze as much of the moistue out of the spinach as you can. Pour out the water and put the spinach back into the bowl.
Add the ricotta and feta cheese, the eggs, the basil and salt and pepper (a good dash of each) to the bowl and gently stir it all together. I like to scramble my eggs up with a fork before I add them to the mixture.
Pour the spinach mixture into a small casserole dish and bake for 1 hour. By then the casserole should be set.
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