July 16th, 2013
Recipe by Paula Bowman
Preheat oven to 350°F. Lightly grease a 6x8-inch or an 8x8-inch baking dish with olive oil and set aside.
In a skillet, set over medium-high heat, add 1 tablespoon olive oil and mushrooms. Cook, stirring occasionally until browned, about 4 to 5 minutes. Transfer to large bowl, cover with spinach and set aside.
Return skillet to medium-high heat. Add 1 tablespoon olive oil and sausage and cook, breaking larger pieces up with a wooden spoon and stirring often for 3 minutes. Add onion and continue to cook until sausage is cooked through and onions have softened, about 3 to 4 minutes. Add garlic, stir and continue to cook for 1 minute. Transfer sausage mixture to bowl with spinach and toss until spinach begins to wilt.
Toss potatoes with ¼ cup Parmesan cheese, remaining 2 teaspoons olive oil ¼ teaspoon salt and ¼ teaspoon pepper and arrange in an even layer in prepared baking dish. Layer spinach mixture on top. In a bowl, combine eggs, milk, ricotta, Dijon mustard, ½ teaspoon salt, ¼ teaspoon pepper and whisk until blended. Pour mixture overtop of spinach mixture and let sit for 5 minutes. Sprinkle remaining ¼ cup Parmesan cheese on top and bake until golden and puffed, about 30 to 35 minutes. Let rest 5 minutes before serving.