Spinach, Mushroom, and Artichoke Casserole

Recipe courtesy Emeril Lagasse, 2001

2 tablespoons unsalted butter, plus 2 teaspoons

3/4 cup chopped yellow onions

1/2 teaspoon salt

1/2 teaspoon pepper

2 teaspoons minced garlic

1 pound button mushrooms, wiped clean and sliced

2 (10-ounce) packages frozen chopped spinach, thawed and squeezed dry

2 (14-ounce) cans artichoke hearts, drained and quartered

1 (15-ounce) container ricotta

1 cup grated monterey jack

1/2 cup crumbled feta

6 eggs

1/8 teaspoon nutmeg

1/4 cup dried bread crumbs

1/2 cup Parmesan

Preheat oven to 350 degrees F. Lightly grease a 9 by 13-inch glass baking dish with 2 teaspoons of the butter and set aside.

In a large skillet, melt the remaining butter over medium-high heat. Add the onions, 1/4 teaspoon salt, and 1/4 teaspoon freshly ground black pepper, and cook, stirring, until soft, about 3 minutes. Add the garlic and cook, stirring, for 30 seconds. Add the mushrooms and cook until they give up their liquid, about 5 minutes. Remove from the heat.

In a large bowl, combine the spinach, artichoke hearts, mushroom mixture, ricotta, jack, and feta, and toss to combine.

In a separate bowl, beat the eggs, nutmeg, remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Add to the spinach mixture. Add the bread crumbs and mix well. Transfer to the prepared dish and top with a layer of Parmesan. Bake until the casserole is firm and the top is golden, about 45 to 50 minutes.

Remove from the oven and serve.