Cookbook:Spinach and Ricotta Filling
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- 15 oz. cooked spinach, fresh, frozen or canned
- 1 lb. ricotta or cottage cheese
- ¾ cup fresh bread crumbs
- ¼ cup Parmesan cheese
- 2 Tbs. fresh parsley, finely chopped
- ¼ tsp. salt
- ⅛ tsp. black pepper
- ½ tsp. garlic, grated with a microplane or finely chopped
- 1 large egg
- Squeeze the spinach to remove excess water. Place in a mixing bowl.
- Add the other ingredients and mix well with a fork.