Spinach Souffle Casserole

• 1 Tbs. olive oil
• 2 lbs. (2 large bunches) fresh spinach, stems removed (about 16 cups)
• Salt as needed
• 3 large eggs
• 2 cups part-skim ricotta
• 1/2 cup chopped fresh parsley
• 3 Tbs. chopped fresh cilantro
• 2 Tbs. fresh chopped dill or 1/2 tsp. dill weed
• 1/4 tsp. freshly ground black pepper

1. Preheat oven to 350F.
2. Grease an 8 x 10-inch baking dish.
3. In large skillet, heat oil over medium heat.
4. Add spinach, salt lightly and cook until leaves wilt.
5. Transfer to a colander, press out and reserve 1/4 cup liquid.
6. Finely chop spinach.
7. In medium bowl, lightly beat eggs.
8. Add cheese, herbs, salt and pepper.
9. Add cooked spinach and reserved cooking liquid.
10. Pour into prepared baking dish and bake until set, about 45 minutes.
11. Let cool 5 minutes before serving.

olive oil, fresh spinach, salt, eggs, ricotta, parsley, fresh cilantro, dill, freshly ground black pepper

Taken from www.vegetariantimes.com/recipe/spinach-souffle-casserole/ (may not work)