R requested that I post the "spinach ricotta" dish I used to make so often. I can think of two different ones, a pie and a stuffed mushroom dish. Both make excellent entrees, so I am posting both.
Spinach Ricotta Pie
by Mollie Katzen http://www.molliekatzen.com/recipes/recipe.php?recipe=ricotta
Spinach Ricotta Mushrooms
preheat oven to 350
Take some large portobella mushrooms, rinsed and patted dry --cut off stems and chop them up for the filling
Brush mushroom caps very lightly with oil. Arrange on a baking sheet, cup side down. Bake for 12 minutes. Pour off any liquid.
saute a bunch of fresh spinach, washed, stems removed, finely chopped,
a few cloves garlic, minced, the mushroom stems and fresh basil in good olive oil
Combine with ricotta cheese along with crumbled feta, salt and pepper to taste.
Turn mushrooms over and pat dry.
Stuff each drained cap with ricotta filling mixture.
Sprinkle freshly grated parmesean cheese over top of filled caps.
Bake 10 to 15 minutes more, or long enough to heat filling through, then place under broiler until lightly browned.
The key is to keep the mushrooms from being soggy. Also, FRESH basil(a lot of it) helps.
Special optional extra: one can mix toasted pine nuts into the ricotta filling. I usually do.
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