10 oz frozen spinach, thawed and squeezed to remove excess moisture
32 oz low-fat ricotta cheese
4 oz Parmigiano-Reggiano, grated (about 1 cup)
2 large eggs, lightly whisked
2 large egg yolks, lightly whisked
¾ tsp kosher salt
½ tsp freshly ground black pepper
¼ tsp ground nutmeg
Instructions
Preheat oven to 375 degrees F.
Butter the bottom and sides of a 9-inch springform pan with ½ tablespoon butter; sprinkle breadcrumbs inside to coat butter and then even out the remaining breadcrumbs on the bottom of the pan; set aside.
In a medium skillet over medium-high heat, melt the remaining tablespoon of butter with the olive oil. Once hot, add the diced onion and cook 5-7 minutes or until softened and beginning to turn golden. Add the garlic and saute 30-60 seconds or until fragrant. Remove from heat and into a large bowl; allow to cool slightly.
Add the remaining ingredients to the bowl, mixing well. Transfer mixture to the prepared springform pan and bake for 45-55 minutes or until set. Broil the pie for 1-2 minutes to brown the top before serving (be careful not to burn it!).
Remove from oven and allow to cool for 5 minutes before slicing and serving.