3 tablespoons olive oil, separated
½ cup breadcrumbs
2 cloves garlic, minced
1 teaspoon crushed red pepper flakes
8 oz baby spinach
1 onion, chopped
1/3 cup pancetta, diced
4 oz ricotta cheese, drained
½ cup pecorino cheese, grated
5 eggs, beaten
Black pepper to taste
Preheat the oven to 375F.
Dip a paper towel in olive oil and use it to grease an 8-inch springform pan. Sprinkle all sides with breadcrumbs and shake the pan to ensure every inch is coated.
In a medium saucepan, heat 1 tablespoon of olive oil over a medium high heat. Add the garlic and red pepper flakes and cook 1-2 minutes, or until fragrant. Add the spinach and sauté until fully wilted, plus 1-2 minutes. Transfer to a paper towel-lined plate and press excess water out.
Return the saucepan to the heat and add the remaining tablespoon of oil. Once warm, add the onion and pancetta and sauté about 5 minutes. Remove from the heat and set aside.
In a medium bowl, combine the spinach, ricotta, and pecorino. Beat in the eggs one at a time. Add the onion and pancetta and season with black pepper. Pour the mixture into the prepared pan and bake 40-45 minutes, or until fully set in the center and golden brown around the edges. Allow to cool completely before serving.