Part 2/7:
5 oz (approx. 1/3 pound) frozen spinach (water squeezed out to prevent excess moisture)
Half a cup of shredded mozzarella cheese
Half a cup of grated Parmesan Reggiano cheese
Half a cup of ricotta cheese (more watery, so drained well)
Two minced garlic cloves
Two teaspoons lemon zest
Two tablespoons fresh chopped basil
Two tablespoons fresh chopped parsley
One egg (to act as a binder and prevent oozing during cooking)
Season with salt and pepper, adjusting to taste. The lemon zest adds brightness, and the fresh herbs elevate the flavor profile.