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Spinach & Mushroom Cheesecake


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Serves 25 | Prep Time | Cook Time

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Ingredients You'll Need

3/4 cup Italian breadcrumbs, divided

1/4 cup butter, melted and divided

1 pkg. (10 oz.) frozen chopped spinach, thawed

1 cup chopped mushrooms

1/4 cup finely chopped onion

2 cloves garlic, minced

1 jar (2 oz.) chopped pimientos, drained

3 pkgs. (8 oz. each) cream cheese, softened

1 package feta cheese

1/3 cup milk

4 eggs

3/4 teaspoon salt

1/4 teaspoon black pepper

1/4 teaspoon cayenne peppe
r
1 pinch nutmeg



Directions

Butter a 9-in. springform pan. Sprinkle the sides with 1 tbs. of the breadcrumbs. In a bowl, mix the remaining breadcrumbs with the 2 tbs. of the melted butter. Press this mixture into the bottom of the pan.

Drain the spinach well. Sauté the mushrooms, onion, garlic in the remaining 2 tbs. butter. Add the spinach. Remove from the heat.

Beat the cream cheese till smooth. Add the feta cheese and blend well. Add the milk, the beat in the eggs one at a time. Stir in the spinach mixture, salt both peppers and nutmeg. Pour into prepared pan.

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

Cool completely, cover and chill.

Serve with Triscuits, or Small toasted rye bread rounds or crackers of your choice.


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