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SPINACH AND MUSHROOM CHEESECAKE




Source of Recipe


The Columbus Dispatch


List of Ingredients




3/4 cup Italian bread crumbs, divided
1/4 cup butter or margarine, melted, divided
1 pkg. (10 ounces) frozen chopped spinach, thawed
1 cup chopped fresh mushrooms
1/4 cup finely chopped onion
2 cloves garlic, minced
1 jar (2 ounces) chopped pimento, drained
3 pkgs. (8 ounces each) cream cheese, softened
1 pkg. (7 ounces) feta cheese, drained
1/3 cup milk
4 eggs
3/4 teaspoon salt
1/4 teaspoon cayenne pepper
1/4 teaspoon black pepper
1/8 teaspoon ground nutmeg
Crackers

Recipe



Butter a 9-inch springform pan. Sprinkle the sides with 1 tablespoon of the bread crumbs.

In a bowl, mix the remaining bread crumbs with 2 tablespoons of the melted butter. Press mixture into the prepared pan.

Drain spinach on paper towels.

Saute mushrooms, onion and garlic in remaining 2 tablespoons butter in a large skillet over medium-high heat for 3 minutes or until tender. Stir in spinach and pimento. Remove from heat.

Beat cream cheese at medium speed in a mixing bowl until smooth and creamy. Add feta cheese, beating until blended. Add milk gradually, beating constantly at low speed until blended. Beat in the eggs 1 at a time. Stir in spinach mixture, salt, cayenne, black pepper and nutmeg. Pour into prepared pan.

Bake at 300 for 1 hour or until almost set. Turn off the oven and leave the oven door partially open. Let cheesecake stand 1 hour.

Remove cheesecake to a wire rack and cool completely. Cover and chill. Remove the side of the pan when ready to serve. Serve with crackers. Makes 25 servings.