Spinach Baked with Ricotta and Nutmeg

Ingredients:

Butter for greasing
1 TBSP olive oil
1 clove garlic, peeled
10 cups (12 oz.) baby spinach leaves, washed and dried
2 TBSP white whine
3 TBSP grated parmesan
2 TBSP ricotta
pepper and salt
fresh nutmeg
2 eggs, beaten

Directions:

Preheat oven to 400 degrees, and butter a small ovenproof dish,

Warm the olive oil with the garlic clove and cook until the garlic is bronze.

Over a low heat, stir in the spinach, bearing in mind that, though it will look at first as if you can't fit it all in, cooked spinach reduces to a fraction of its raw volume.

Turn up the heat, throw in the wine and toss gently until the spinach has wilted - which will take around 30 seconds.

Remove from the heat and stir in the parmesan and ricotta and season to taste, adding a good grating of nutmeg.

Beat in the eggs, then transfer the ggy spinach to your buttered oven dish. 

Bake for 10 minutes, until just set.

Let stand for 5 minutes before serving.

Serves 2.

*Courtesy of Nigella Lawson