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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Greek >> Greek

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat oven to 350. | 2. let the spinach drain in a colonder in the sink. The easiest way to get all the excess moisture out of it is to line your hand with a double thickness of paper towels and squeeze handfuls of spinach dry. Then Chop it and set aside. | 3. Melt the butter in a lrge skillet; when it's foaming, add the scallions and chopped onion. Cook them over medium heat until they are soft, then add the spinach and a sprinkle salt and pepper, and cook for 3 minutes, stirring from time to time. | 4. Beat the eggs in a large mixing bowl and whisk in the ricotta. | 5. Stir in the remaining ingredient. | 6. Spray 9x13 Pan and bake for 30 minutes, let rest for 5 minutes before cutting. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
spinach	20	ounces		124.7378	22.1126	12.4738	1.7009999999999998
butter	2	tablespoons		171.0	7.857	5.343	14.4
scallion	3/4	cup		24.0	5.505	1.3725	0.1425
onion	1/2		chopped	32.0	7.472	0.88	0.08
egg	6			429.0	2.16	37.68	28.53
milk ricotta cheese	15	ounces		739.9218	12.9274	47.8823	55.1965
feta cheese	1/2		crumbled	198.0	3.0675	10.6575	15.96
dill	1	tablespoon	chopped	20.13	3.6412	1.0547	0.9596
parsley	1/4	cup	chopped	5.4	0.9495	0.4455	0.1185

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.