Pashtida

Uzi's Swampthing Spinach Pashtida
Pashtida is a crustless quiche.  I prepared this particular version for a Halloween eve dinner with the legendary Mario Montez who is in town to speak at MoMA's Jack Smith screening November 13 at 3pm.
It was a particular hit and I've been asked to share my recipe.

1lb ricotta, 1/2lb mozzarella cheese-grated, 1/4lb parmesan-grated, 4 eggs, 1lb frozen chopped spinach, 1 largish onion-chopped, 5-6 garlic cloves-chopped, dash of salt, pepper,  2tbs olive oil.  Heat oil in large skillet at med-high heat, soften onions, add garlic and then spinach, mix untill the spinach has soften and almost cooked through.  Let mixture cool.  Whip eggs in a large bowl, add salt and pepper than ricotta.  When it is an even color add the 2/3 of the mozzarella cheese and 2/3 of the parmesan to mixture, mix well and then add the cooled spinach and allium and mix well again.  Pour in a ceramic or glass 9x13 baking pan and sprinkle the remaining cheeses on top then bake in a preheated oven at 350 degrees for 35-40 minutes.  It is done when a fork plunged in the center comes out clean.  Pashtida is very flexible and all of the ingredients except the eggs can be modified to taste.  It can be served hot, at room temperature or straight out of the fridge and is yummy for at least 2-3 days after baking.