Step 1

Saute onion and garlic until golden in butter, then add chili flakes.

Step 2

Deglaze with white wine, reduce by half, add spinach, and turn the heat low.

Step 3

Mix in ricotta and parmesan until spinach starts to turn creamy. Remove spinach from heat and gently let cool.

Step 4

Meanwhile, preheat a saute pan over medium heat with olive oil and brown garlic before adding breadcrumbs. Toast bread until lightly golden, turn off the heat, and season with salt & pepper.

Step 5

Beat eggs into the slightly cooled spinach mixture and fold into a prepared 8x11 baking dish.

Step 6

Top with grated mozzarella and toasted breadcrumbs.

Step 7

Bake 350 ºF for 25 minutes.