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Gigi's Spinach Cheese Pie

"First we eat, then we do everything else ."
~ M. F. K. Fisher

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Friday, November 10, 2006

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Gigi’s Spinach Cheese Pie

2 cups garlic-onion croutons, crushed
1/4 cup butter, melted
1 pound fresh spinach, torn, or one 10-ounce package frozen chopped spinach, thawed, drained
1/4 cup water
3 large eggs, lightly beaten
1 cup ricotta cheese
1/4 cup freshly grated Parmesan cheese
1/4 cup chopped onion
2 tablespoons sour cream
3 cloves garlic, pressed
1/2 teaspoon salt
1/8 teaspoon ground red pepper
4 ounces Monterey Jack cheese, cut into 1/4-inch cubes
2 tablespoons freshly grated Parmesan cheese

Combine croutons and butter, stirring well; press into bottom of an 8-inch square baking dish. Combine spinach and 1/4 cup water in a skillet; cover and cook over medium heat 4 minutes or until wilted. Drain well on paper towels. Combine spinach, eggs, cottage cheese, 1/4 cup Parmesan cheese, onion, sour cream, garlic, salt and red pepper, stirring well; stir in Monterey Jack cheese and spoon mixture over prepared crust. Bake at 350 degrees F. for 35 minutes. Sprinkle with 2 tablespoons Parmesan cheese and let stand
5 minutes. Yield: 6 servings.
 

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