Spinach Timbale

• 1 1/2 pounds rinsed, stemmed spinach
• 1 container (15 oz.) whole-milk ricotta cheese
• 3 large eggs
• 1/2 cup whipping cream
• 1/3 cup shredded Swiss cheese
• 3 canned anchovies, rinsed and patted dry
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 teaspoon ground nutmeg

1. In a 5- to 6-quart pan over high heat, bring about 3 quarts water to a boil. Add half the spinach and cook until wilted, 1 to 2 minutes. Remove from water with a strainer and rinse under cold water until cool. Repeat to cook and cool remaining spinach. Squeeze or roll spinach tightly in a kitchen towel to remove as much water as possible.
2. In a food processor, whirl spinach, ricotta, eggs, cream, cheese, anchovies, salt, pepper, and nutmeg until well blended. Pour mixture into a buttered 2- to 2 1/2-quart souffle or baking dish.
3. Bake on the middle rack of a 350u0b0 regular or convection oven until top looks solid when gently shaken, 45 to 50 minutes. Let cool 10 minutes.

spinach, ricotta cheese, eggs, whipping cream, swiss cheese, anchovies, salt, pepper, ground nutmeg

Taken from www.myrecipes.com/recipe/spinach-timbale (may not work)