10 oz. fresh spinach, washed stemmed and coarsly chopped
1/4 cup milk
10 oz. ricotta
4 oz. mozzarella, shredded, you may substitute almost any cheese
1/4 cup pecorino or parmesan, grated
1/2 sm onion, finely chopped
1/4 cup fresh Italian parsley, finely chopped
1/2 cup pinenuts, shelled
salt and freshly ground pepper to taste
12 tomato slices, about 1/4 inch thick
Preheat oven to 350 degrees. Place spinach in steamer or double boiler, steam for about 3 minutes, just long enoug to wilt. Drain, squeeze dry and set aside.
In a large mixing bowl add eggs and beat lightly. Add spinach, milk, ricotta, mozzarella, grated cheese, onion, parsley, pinenuts, salt and pepper. Mix well. Pour into an oiled 10×10 inch baking pan.
Place a layer of sliced tomatoes over and bake for 25 to 30 minutesm or until set. Serve hot or at room temperature.