1/3 cup olive oil
1 lb. fresh spinach, shredded
1 large onion, thinly sliced
1 ½ cups ricotta cheese
4 eggs
½ to 1 cup feta cheese crumbled
1 tsp. dried oregano
1. Preheat the oven to 375 degrees F.
2. Heat the oil in a heavy pot over high heat.
3. Add the onion and saute until translucent, about 3 minutes.
4. Add the spinach in batches, if necessary, and saute until the ribbons are just wilted.
5. Lightly beat the ricotta and the eggs together in a bowl.
6. Add the spinach mixture, feta, oregano and salt and pepper.
7. Mix thoroughly.
8. Pour the batter into a greased 9 x 13 inch pan.
9. Bake for about 40 minutes, until the top is lightly browned.
10. Serve warm or at room temperature.
Kay’s note: You may use frozen spinach. Use about 2 packages of the chopped frozen spinach which you have thawed and broken apart.