Spinach Baked With Ricotta and Nutmeg

Here is my Italian version, you could say, of creamed spinach. Actually, it tastes rather like the ricotta and spinach mixture that's used to stuff pasta; of course, given the ingredients, this is scarcely surprising. For me this is the perfect accompaniment to a grilled steak or roast chicken but then I could spoon this soft, eggy spinach down, swooningly, just as it is. And please read the Additional Information section at the end of the recipe before proceeding.

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