Spinach Souffle Casserole

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1 Tbs. olive oil

2 lbs. (2 large bunches) fresh spinach, stems removed (about 16 cups)

Salt as needed

3 large eggs

2 cups part-skim ricotta

1/2 cup chopped fresh parsley

3 Tbs. chopped fresh cilantro

2 Tbs. fresh chopped dill or 1/2 tsp. dill weed

1/4 tsp. freshly ground black pepper

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