Serves: 8
Total Calories: 410

1 cup round buttery cracker 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

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.

Nutritional Facts:

Serves: 8
Total Calories: 410
Calories from Fat: 102

More Recipes from the Fresh from the Garden Cookbook:
Hot Onion Canapé
Spinach Hors D'Oeuvres
Spinach Paté Loaf