• 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.
No comments:
Post a Comment