Directions:
- In a 5- to 6-quart pan over high heat, bring about 3 quarts water to a boil. Add half the spinach and cook until wilted, 1 to 2 minutes. Remove from water with a strainer and rinse under cold water until cool. Repeat to cook and cool remaining spinach. Squeeze or roll spinach tightly in a kitchen towel to remove as much water as possible.
- In a food processor, whirl spinach, ricotta, eggs, cream, cheese, anchovies, salt, pepper, and nutmeg until well blended. Pour mixture into a buttered 2- to 2 1/2-quart soufflé or baking dish.
- Bake on the middle rack of a 350° regular or convection oven until top looks solid when gently shaken, 45 to 50 minutes. Let cool 10 minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 735.25 Kcal (3078 kJ) | ||
| Calories from fat | 427.32 Kcal | ||
| % Daily Value* | |||
| Total Fat | 47.48g | 73% | |
|---|---|---|---|
| Cholesterol | 671.85mg | 224% | |
| Sodium | 2025.98mg | 84% | |
| Potassium | 4128.01mg | 88% | |
| Total Carbs | 33.78g | 11% | |
| Sugars | 0.52g | 2% | |
| Dietary Fiber | 13.86g | 55% | |
| Protein | 53.94g | 108% | |
| Vitamin C | 191.1mg | 318% | |
| Iron | 23.5mg | 130% | |
| Calcium | 1143.7mg | 114% | |
| Amount Per 100 g | |||
| Calories | 76.72 Kcal (321 kJ) | ||
| Calories from fat | 44.59 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.95g | 73% | |
|---|---|---|---|
| Cholesterol | 70.1mg | 224% | |
| Sodium | 211.4mg | 84% | |
| Potassium | 430.73mg | 88% | |
| Total Carbs | 3.52g | 11% | |
| Sugars | 0.05g | 2% | |
| Dietary Fiber | 1.45g | 55% | |
| Protein | 5.63g | 108% | |
| Vitamin C | 19.9mg | 318% | |
| Iron | 2.5mg | 130% | |
| Calcium | 119.3mg | 114% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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