INGREDIENTS
8 cups
fresh spinach leaves
2 tbsp
unsalted butter
1
large shallot, thinly sliced
1 1/2 cups
milk
3
large eggs
3/4 cup
shredded low-moisture mozzarella cheese
1/2 tsp
dill weed
1 tsp
chopped fresh thyme leaves
Zest of 1 lemon
1/2 tsp
kosher salt
Freshly ground pepper
2
medium ripe tomatoes
1 tbsp
panko (Japanese bread crumbs)
1 tbsp
Pecorino Romano cheese