Fennel Rice Gratin

2 Tbsp olive oil

1 fennel bulb, chopped

equivalent amount of celery, chopped

salt / pepper

2 garlic cloves, chopped

4 ounces raw spinach

2 eggs

1/2 cup ricotta [or cottage cheese or some each of the two]

1/2 tsp dill weed

salt / pepper

1/2 cup cooked rice

1/2 cup frozen corn

olive oil

grated pecorino

panko or [better yet] chopped nuts

warm olive oil in a large skillet

saute fennel / celery / salt / pepper over medium low heat until softened

stir in garlic, enjoy the aroma

off heat, stir in spinach, stir until wilted

in a large bowl whisk together eggs / ricotta / dill / salt / pepper

add rice / corn / cooked veg & stir well

pour into oiled pie tin

top with pecorino & panko

bake 30 min at 375°