•     12 cups fresh spinach or 2 packages frozen spinach, thawed
•     2 teaspoons olive oil
•     1/2 cup finely chopped onion
•     1 cup ricotta cheese ( can use part skim or low fat ricotta)
•     2 whole eggs, beaten
•     1/2 teaspoon dried dill weed
•     1/4 teaspoon pepper, to taste
•     1/4 teaspoon salt, to taste
•     1 pinch nutmeg
•     3 plum tomatoes, seeded and chopped ( 1 cup)
•     1 tablespoon grated parmesan cheese

Directions

   Preheat the oven to 350°F.

   Grease a 9" pie dish.    Steam the fresh spinach until just wilted.. 

   (Or thaw frozen spinach and steam for about 5 minutes).

    Press the water out of the cooked spinach and set aside.

    Heat the oil in a small skillet and cook the onions until soft but not brown.

    Combine the ricotta cheese, eggs, dill, pepper, and nutmeg in a large bowl..

    Add the prepared spinach, tomatoes, and onions.

    Mix thoroughly and place mixture into the pie pan.

.   Sprinkle Parmesan cheese over the top and bake for about 30-35 minutes.

    Let the quiche cool for 5 or 10 minutes before serving.

Notes:

• Easy
• High Fiber
• Quick to prepare
• Good Keeper
• Great for potluck
• Holiday fare