Categories: casserole, medium

Ingredients

• 2 tablespoons unsalted butter
• 2 teaspoons unsalted butter
• 3/4 cup yellow onions, chopped
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 2 teaspoons garlic, minced
• 1 pound button mushrooms, wiped clean and sliced
• 2 packages frozen chopped spinach, (10-ounce), thawed and squeezed dry
• 2 cans artichoke hearts, (14-ounce), drained and quartered
• 1 container ricotta, (15-ounce)
• 1 cup monterey jack, grated
• 1/2 cup feta, crumbled
• 6 eggs
• 1/8 teaspoon nutmeg
• 1/4 cup dried bread crumbs
• 1/2 cup Parmesan

Directions

1. Preheat oven to 350 degrees F. Lightly grease a 9 by 13-inch glass baking dish with 2 teaspoons of the butter and set aside.

2. In a large skillet, melt the remaining butter over medium-high heat. Add the onions, 1/4 teaspoon salt, and 1/4 teaspoon freshly ground black pepper, and cook, stirring, until soft, about 3 minutes. Add the garlic and cook, stirring, for 30 seconds. Add the mushrooms and cook until they give up their liquid, about 5 minutes. Remove from the heat.

3. In a large bowl, combine the spinach, artichoke hearts, mushroom mixture, ricotta, jack, and feta, and toss to combine.

4. In a separate bowl, beat the eggs, nutmeg, remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Add to the spinach mixture. Add the bread crumbs and mix well. Transfer to the prepared dish and top with a layer of Parmesan. Bake until the casserole is firm and the top is golden, about 45 to 50 minutes.

5. Remove from the oven and serve.

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