2 pkgs. frozen, chopped spinach
1 lg. Ricotta cheese
5 eggs
Salt and pepper to taste
1 tbsp. parsley flakes
1/4 c. Romano grated cheese

Thaw and drain spinach very well. In large bowl, put in Ricotta; add eggs and mix well. Add Romano cheese and parsley. Add spinach and mix well. Pour into buttered 9 x 12 inch pan. Cover top of mixture with bread crumbs and dot with butter. Bake at 350 degrees for 40 to 50 minutes.