Spinach & Cheese Casserole


    •    1/3 cup finely diced onion
    •    2 tablespoons coconut oil
    •    2 cups ricotta cheese
    •    2 10-ounce packages frozen chopped spinach, thawed and drained
    •    1/2 cup shredded fontina cheese
    •    3 beaten free range eggs
    •    1/4 cup butter, softened
    •    3 tablespoons all-purpose flour
    •    3/4 teaspoon white pepper
    •    1/2 teaspoon nutmeg
    •    3 tablespoons grated parmesan cheese
Preheat oven to 350 degrees. Heat coconut oil in skillet. Add onion and sauté until soft (about 5 minutes). Press thawed and drained spinach in a clean towel or paper towels, eliminating almost all moisture. In a large bowl, combine ricotta cheese, spinach, fontina cheese, eggs, butter, flour, nutmeg and pepper. Add sautéed onion and transfer to a 1 1/2 quart casserole greased with coconut oil.
Bake, uncovered in a 350 oven for 45 minutes. Check center for doneness. It should spring back. Cook for an additional 5-10 minutes if necessary. Sprinkle parmesan cheese over the top and serve warm. Approximately 6-8 servings.

This low carb recipe is especially good if you are on a coconut oil diet! If you want to learn more about how to lose weight with coconut oil, check out my website at http://coconut-oil-diet.com.


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