INGRÉDIENTS
For spinach bake:
1/4 cup unsalted butter
1 onion, finely diced
6 garlic cloves, minced
1/2 teaspoon crushed chili flake
1/3 cup white wine
2 (12 oz.) frozen spinach, thawed and squeezed
2 cup ricotta cheese
1 cup parmesan cheese, finely grated
2 whole eggs, beaten
1 cup mozzarella cheese, grated
For breadcrumb topping:
1 cup sourdough bread pieces, or panko breadcrumb
2 tablespoons olive oil
2 garlic cloves, minced
Kosher salt and freshly cracked black pepper, to taste
Preparation
Saute onion and garlic until golden in butter, then add chili flakes.
Deglaze with white wine, reduce by half, add spinach, and turn the heat low.
Mix in ricotta and parmesan until spinach starts to turn creamy. Remove spinach from heat and gently let cool.
Meanwhile, preheat a saute pan over medium heat with olive oil and brown garlic before adding breadcrumbs. Toast bread until lightly golden, turn off the heat, and season with salt & pepper.
Beat eggs into the slightly cooled spinach mixture and fold into a prepared 8×11 baking dish.
Top with grated mozzarella and toasted breadcrumbs.
Bake 350 ºF for 25 minutes.
