Baked Spinach and Ricotta

3 cups (about 1 1/2 pounds fresh) chopped Spinach
Salt
4 Eggs (separated)
1 pint Ricotta Cheese
1/2 shredded Cheese (suggest Provolone)
1/4 cup grated Parmesan Cheese
Black Pepper
Nutmeg
Butter

Clean and trim the spinach leaves, and chop fine.

Sprinkle about a teaspoon of salt over the chopped spinach, and let it stand for a while. (But before you add it to the recipe, be sure to press out as much of the moisture as possible.)

Preheat the oven to 350-F degrees and butter a 2-quart casserole dish.

Separate the eggs; beat the yolks with the three cheeses, then add pepper and nutmeg to taste.  Drain the spinach and stir it in.

Beat the egg whites until they're stiff.  Fold them into the spinach-and-cheese mixture.

Turn all into the prepared casserole dish, and bake for 30 to 45 minutes.

Serves 4 to 6.