Created by JoanWagnerTeller on February 23, 2020
Step 1: Wash spinach in several waters, discard damaged leaves, roots, and coarse stems.
Step 2: Cook spinach in the water clinging to the leaves until just tender, about 5 minutes.
Step 3: Drain well and chop, yielding ½ cup chopped spinach.
Step 4: Beat eggs lightly in large bowl.
Step 5: Add ricotta and mix well.
Step 6: Mix in nonfat milk little by little, until mixture is smooth.
Step 7: Add spinach, Parmesan, mustard, Italian seasoning, and salt and pepper to taste. Mix well.
Step 8: Oil a 4-cup (9-inch) pie pan and spoon filling into it, smoothing the top.
Step 9: Bake in a preheated 450' F. oven 15 minutes.
Step 10: Serve hot or cold.