This recipe originated with a young friend of a friend, so we don't know the namesake personally. However, we all think she's a whiz with spinach! Not only does it taste great, but it goes together very quickly and is easy to multiply for a big batch. My kind of recipe all the way around.
20 oz. frozen chopped spinach, thawed and slightly drained
(no need to squeeze all the liquid out)
1 stick butter
1 teaspoon salt
15 oz. ricotta cheese
1/2 c. milk or half and half
1/2 c. parmesan cheese
1/4 t. nutmeg
Cook spinach in the butter and salt until bubbly. Add remaining ingredients and heat through, but do not boil. Serve over spiral pasta or baked potatoes.
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