2 (10-ounce) packages frozen chopped or leaf spinach, defrosted 1 1/2 teaspoons oregano 1/2 teaspoon thyme 1/2 cup chopped fresh basil leaves, from about 20 leaves 3 to 4 garlic cloves, pressed 1/3 cup pine nuts, toasted in a dry frying pan 2 cups ricotta cheese 1/4 cup cornmeal or flour Salt and freshly ground black pepper

Step 1 Drain the spinach well, squeezing out any excess liquid. If using leaf spinach, coarsely chop it. You should have 2 cups of drained spinach, packed.

Step 2 In a medium bowl, combine the spinach with the oregano, thyme, basil, garlic, pine nuts, ricotta and cornmeal. Season with a scant half teaspoon of salt and one-fourth teaspoon of pepper. Taste, and adjust the seasoning as desired. Cover and refrigerate the filling until needed.

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