ADVERTISEMENT
Sauté onion and garlic in butter until golden. Add crushed chili flakes.
Deglaze the pan with white wine and reduce the liquid by half.
Add spinach, reduce heat to low, and stir in ricotta and parmesan until creamy.
Remove from heat and allow mixture to cool slightly.
In a separate pan, heat olive oil over medium. Add garlic and breadcrumbs. Toast until golden, then season with salt and pepper.
Beat eggs into the cooled spinach mixture.
Pour into a greased 8×11-inch baking dish.
Top with grated mozzarella and toasted breadcrumbs.
Bake at 350°F (175°C) for 25 minutes until golden and bubbly.
ADVERTISEMENT
