Brush Dale Hunting Preserve and Kennel
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  • Spinach with Two Cheeses
    2 pkgs (10 oz. each) fresh spinach or 2 pkgs. (10 oz. each) frozen chipped spinach

    5 TB butter or margarine
    1 cup ricotta cheese or small-cured cottage cheese
    1 egg
    3 TB all-purpose flour
    1/4 tsp. salt
    1/8 tsp. black pepper
    1/3 tsp. ground nutmeg
    3 TB grated Parmesan cheese

    Preheat the oven to 425o. Trim the spinach of coarse stems and blemished and wash it. Place the spinach in a large (6- or 7-qt) pot with just the water that clings to the leaves and cook, covered, for 5 minutes, or until just limp. IF you are using frozen spinach according to package directions. Drain the cooked spinach in a sieve or colander, pour out most of the liquid from the spinach with back of a large spoon. Chip the spinach.

    Melt 3 tbsps of the butter in the pot. Remove from heat. Add the chopped spinach, ricotta cheese, egg, flour, salt, pepper and nutmeg. Beat with a spoon until thoroughly mixed. Place the mixture in a buttered 8" x 8" x 8" baking dish. Dot with the remaining 2 tbsps of butter and sprinkle the top with parmesan cheese. Bake, uncovered, 5 minutes, or until the cheese melts.

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