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Spinach Souffle Casserole

1 tb Olive oil
2 lb Fresh spinach; (2 large bunches) stems removed; (about 16 cups)
Salt; as needed
3 lg Eggs
2 c Part-skim ricotta
1/2 c Chopped fresh parsley
3 tb Chopped fresh cilantro
2 tb Fresh chopped dill
OR 1/2 tsp. dill weed
1/4 ts Freshly ground black pepper

Preheat oven to 350f. Grease an 8 x 10-inch baking dish.

In large skillet, heat oil over medium heat. Add spinach, salt lightly and cook until leaves wilt. Transfer to a colander, press out and reserve 1/4 cup liquid. Finely chop spinach.

In medium bowl, lightly beat eggs. Add cheese, herbs, salt and pepper. Add cooked spinach and reserved cooking liquid. Pour into prepared baking dish and bake until set, about 45 minutes. Let cool 5 minutes before serving.

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