• 1- 40 oz fresh spinach
• 3 red bell peppers
• 1 1/2 Tbsp butter
• 1 1/2 Tbsp olive oil
• 3 leeks, sliced thin
• 1 shallot, chopped
• 3 cloves garlic, minced
• 1 cup whipping cream
• 4 large eggs
• 1 cup part-skim Ricotta cheese
• 1/2 cup Northwoods Cheese Roasted Garlic, shredded
• 1/4 cup grated aged parmesan cheese
• 1 1/2 tsp salt
• 1/2 tsp freshly ground pepper

1. Heat deep skillet over medium-high flame

2. Sauté fresh spinach until wilted

3. Transfer to strainer, dry, let stand in paper bag 10 minutes

4. Char peppers in broiler until blackened, peel, seed and cut into ½” strips

5. Melt butter with oil in heavy skillet, add leeks, shallots and garlic, cook until soft

6. Whisk cream and eggs in large bowl to blend, add cheeses, salt and pepper, stir in spinach and 2/3 of peppers, cover and refrigerate up to 24 hours

7. Preheat oven to 350 degrees F, butter 13” X 9” X 2” baking dish

8. Bake until done, about 50 minutes, top with remaining pepper strips and serve