Add the spinach to a double boiler and steam the fresh spinach until wilted and soft. Strain and get as much liquid out as possible.
While the spinach is cooking, add the ricotta cheese and shredded parmesan cheese into a bowl.
Shred the cheddar cheese. Place 100g into the bowl and reserve 50g for the topping.
Add the egg and seasonings to the bowl of cheeses and mix until combined.
Add the spinach to the bowl and mix until combined. Add to a greased baking dish and cover with the remaining cheddar cheese.
Place the dish in the oven at 180°C for 25 minutes or until the cheese is bubbling.
