On Mon, 21 Dec 2009 02:13:27 -0800, "Bob Terwilliger"
> wrote:

>sf wrote:
>
>> 12 ounces fresh spinach, (see Note)
>> 1/2 cup part-skim ricotta cheese, or low-fat cottage cheese
>> 1/2 cup finely shredded Parmesan cheese, plus more for garnish
>> 2 large eggs, beaten
>> 1 clove garlic, minced
>> 1/4 teaspoon salt
>> 1/4 teaspoon freshly ground pepper
>
>How "spinachy" are they? Seems like after the spinach is cooked down, they'd
>be mostly cheese -- not that there's anything wrong with THAT!
>
I haven't tried the recipe yet. I've made spinach souffle and spinach
quiche before, so I pretty much know what I'm doing and will not
follow it exactly. I plan to double the recipe and use two packages
of frozen (chopped) spinach. I'm one of those people who doesn't
think it's worth the trouble to use fresh spinach for a recipe like
that. Also, the recipe doesn't call for precooking the (fresh)
spinach which is really weird to me because spinach collapses so much
when cooked and gives off so much water in the process. I want that
all done before baking, because I don't want the final product to be
watery.

--
I love cooking with wine.
Sometimes I even put it in the food.