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°
