Servings: 6 to 8

1 ½ pounds fresh spinach (or 2 10-oz packages frozen chopped, defrosted) 1 ½ pounds fresh spinach (or 2 10-oz packages frozen chopped, defrosted)
1/2 c. matzo meal or bread crumbs ½ c. matzo meal or bread crumbs
2 c. grated sharp cheddar cheese 2 c. grated sharp cheddar cheese
6 eggs, thoroughly beaten 6 eggs, thoroughly beaten
1 pound cottage, pot, farmer, or feta cheese (or a mixture) 1 pound cottage, pot, farmer, or feta cheese (or a mixture)
1/2 c. grated Romano or Parmesan cheese ½ c. grated Romano or Parmesan cheese
2 T. olive oil 2 T. olive oil
salt and freshly ground black pepper to taste salt and freshly ground black pepper to taste
1/4 tsp. nutmeg, preferably freshly grated ¼ tsp. nutmeg, preferably freshly grated

Preheat oven to 350 degrees. Oil a 9 x 13-inch baking pan.
If using fresh spinach, wash and stem it and then steam it until just soft. Drain it, squeezing out hte excess liquid, and then chop it. If using frozen, simply squeeze out all the excess liquid
Set aside ¼ cup of the matzo meal or bread crumbs and ¼ c. cheddar cheese. Dust the bottom of the oiled pan with that ¼ c. matzo.
In a large bowl, mix spinach thoroughly with the rest of the ingredients. Spread the mixture evenly in the pan. Sprinkle the top with the reserved cheddar.
Bake at 350 for 45 minutes to an hour, until the top is golden and firm to the touch.