Spinach Sformato

This recipe is adapted from Alice Waters, The Art of Simple Food II, Clarkson Potter Publishers, NY, 2013.  This is a must-have book for all CSA members.

1 bunch of spinach (or 1/2 pound loose), washed and drained until dry
Several stems of green garlic, washed and finely chopped, or finely chopped cloves of cured garlic
1/2 pound ricotta cheese (about 1 cup)
1/3 cup grated Parmesan cheese
2 eggs, beaten
Olive oil
Salt
Fresh ground pepper
Cayenne pepper

Heat a tablespoon of the olive oil in a heavy-bottomed pan and sauté the garlic until it is soft, then add the spinach and cook, stirring now and then, until it is wilted.   Spread the vegetables out on a plate and when cool, squeeze out the excess liquid over the pan.  Reduce the liquid to a few tablespoons. 

Preheat the oven to 350º.  Finely chop the spinach and garlic and return them to the pan.  Stir in the ricotta cheese, parmesan cheese, eggs, 2 Tablespoons of olive oil, salt and pepper and a pinch of the cayenne pepper, mixing it all thoroughly.

Butter a 6-inch square baking dish.  Pour in the spinach mixture and place the dish in a slightly larger ovenproof pan.  Pour in enough warm water to come two thirds of the way up the sides of the dish. Bake until just set in the middle, about 35 minutes.  Serve warm or cool.