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
>
>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'd omit the raw garlic, it won't cook mixed in with that cheese...
use a bit of granulated garlic instead.

Agreed, frozen spinach (squeezed) works better with all that cheese...
add a heap of mozz and that would make a terrific filling for
calzone... place the spinach in a layer, don't blend it with the
cheese... I'd load it with a layer of paper thin sliced Di Lusso genoa
salami too. If you don't feel like making your own dough buy a
plastic bag of dough at your stupidmarket. For a party do mini
calzone... variatize... ham, pepperoni, saw-seege, olives, cocktail
franks, anchovy, even lox! A calzone is just a dago k'nish. LOL