Spinach Paté Loaf: The Best Spinach Paté Loaf Recipe from Cook'n

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	Spinach Paté Loaf

Serves: 8

Print this Recipe

   1 cup round buttery crackers crumbs
   1 pound spinach fresh, washed and stemmed
   2 tablespoons water
   4 eggs beaten
   8 green onions minced
   1 teaspoon salt
   1/4 teaspoon nutmeg ground
   1/4 teaspoon paprika
   1/2 cup plain yogurt
   3/4 cup ricotta cheese
   1/4 cup parmesan cheese + 1 tablespoon
   6 slices bacon crisp fried, drained, and diced
   1/3 cup almonds slivered toasted

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Heat oven to 350° F. Put cracker crumbs in large bowl. In covered saucepan, steam spinach in 2 tablespoons water for 3 minutes; remove lid and turn heat to high. Cook, stirring, until all moisture has evaporated. Put spinach in sieve and press out any remaining moisture; add spinach to crumbs in bowl. Add eggs, onions, salt, nutmeg, paprika, yogurt, and ricotta; blend well. Add 1/4 cup Parmesan cheese and blend. Grease and line a 1-quart loaf pan with wax paper; sprinkle with remaining 1 tablespoon Parmesan cheese. Put 1/3 spinach mixture in loaf pan; sprinkle with 1/3 diced bacon and 1/3 almond slivers. Repeat with 1/3 of each ingredient until used. Cover pan with foil and bake for 1 hour. Cool in pan 15 minutes; unmold and remove wax paper. Cut into slices to serve as first course.

Note: Can also be baked in soufflé cups and unmolded for individual servings. Serve with cold ham and sautéed mushrooms or a combination of the two.

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