I've never used frozen spinach before, but I have a package of it in the freezer, and I'm thinking of using it for a spinach and ricotta frittata tonight. Is there anything I need to know about how it might react differently than the fresh spinach I'm used to?
Join the party—there'll be cake.
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(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)