1 tablespoon butter melted plus more for greasing casserole
3 eggs beaten
6 eggs
2 cloves garlic thinly sliced
1 pinch ground cinnamon
0.3 cup olive oil extra-virgin
0.5 cup pecorino freshly grated
0.5 cup pecorino cheese freshly grated
6 servings salt and pepper
3 pounds pkt spinach cleaned
3 pounds pkt spinach cleaned coarsely chopped
Equipment
food processor
bowl
frying pan
oven
Directions
In a large saute pan, heat the olive oil over medium-high heat and add the spinach and garlic. Cook over high heat for 2 minutes.
Crack the eggs, 1 at a time, into the simmering spinach. Season each egg with salt and pepper and top with the pecorino. Cover the pan and cook over high heat until the eggs are set. Turn out of the pan onto a serving platter or bowl and serve hot.
Preheat the oven to 375 degrees F.
Bring 6 quarts of water to a boil over high heat and add 2 tablespoons salt.
Add the spinach and cook for 30 seconds, until just limp, then drain, squeeze out the excess moisture, and finely chop.
Place the spinach in the bowl of a food processor and puree with the cinnamon, and salt and pepper, to taste. Turn the puree out into a bowl, stir in the butter, eggs, and cheese and combine well.
Turn the mixture into a medium well-buttered casserole and bake in the oven for 15 to 25 minutes, until the eggs are set and the top is golden brown.
