Prep time: none
Cook time: none
Serves: none

10-oz. package frozen spinach
1 lb. whole-milk ricotta cheese
16 oz. sour cream
4 tbsp. flour
1 1/4 cups grated Parmesan or Asiago cheese
2 6-oz. cans of tuna, finely flaked
3 large eggs, lightly beaten
1/2 tsp. salt
1/2 tsp. pepper
Nonstick cooking spray

1. Preheat oven to 350º F. Defrost and heat spinach in small amount of water in saucepan; drain thoroughly. While spinach is warming, combine ricotta, sour cream, flour, 1 cup Parmesan or Asiago cheese, and tuna in large bowl.

2. Add eggs, drained spinach, salt, and pepper, and mix thoroughly. Coat 9 1/2″ by 5 1/2″ by 3″ loaf pan with nonstick cooking spray. Pour mixture into pan.

3. Sprinkle remaining 1/4 cup grated cheese evenly over top. Bake 55 minutes to an hour, until top is golden. Let cool slightly, slice and serve.

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