The Fine Arts Cookbook II, Museum of Fine Arts, Boston, Mass. 1981
- 1 pound ricotta cheese (if using cottage cheese, drain it a bit)
- 1 – 10 ounce pkg. frozen chopped spinach
- 1 cup cheese (mozzarella, feta, or cheddar or combination), grated
- 3 eggs, slightly beaten
- 2 tbs oil
- ½ tsp onion salt
- ½ tsp garlic salt (often omit)
- ½ ground pepper
- 1 – 1½ cup zucchini, sliced, sautéed
- 1 cup mushrooms, sliced, sautéed (optional)
- ½ cup green pepper, diced, sautéed (optional)
- 2 tablespoons butter
Cook spinach & drain. Combine with cheese, eggs, oil, seasonings, and vegetables. Pour into lightly oiled deep pie plate. Dot with butter. Bake at 350° for 40 minutes.
Contributor: Mrs. Edmund L. Frost
You took a look at Edible Flint’s Garden Kit options? And now you are planning what to grow this summer? The Greens Kit has collards, cabbage, kale as transplants And turnip, mustard, lettuce, and spinach seeds. Guaranteed to be a quick walk to your garden, wash and cook quickly!
