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Spinach Herb Cheese Cake

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Serves 12 | Prep Time | Cook Time

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Ingredients You'll Need

2 large tomatoes, sliced

3/4 teaspoon salt

3/4 teaspoon pepper

1/4 cup pine nuts, toasted

1/4 cup Italian seasoned breadcrumbs

2 tablespoons butter or margarine, melted

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

1 pkg. (8 oz.) feta cheese, crumbled

1 carton (15 oz.) ricotta cheese

3 large eggs

4 cups loosely packed, shredded fresh spinach

2 cloves garlic, pressed

2 tablespoons all-purpose flour

1 tablespoon chopped fresh dill


Sprinkle tomato slices with 1/4 tsp. salt and 1/4 tsp. pepper. Drain on paper towels for 10 minutes. Process pine nuts in a food processor until ground. Stir together pine nuts, bread crumbs and melted butter. Press into bottom of a 9-inch springform pan. Bake at 350ºF for 10 minutes. Cool in pan on wire rack.

Beat cream cheese at medium speed with an electric mixer until creamy; add ricotta cheese, feta cheese and eggs, beating until blended. Stir in spinach, garlic, flour and dill, remaining 1/2 tsp. salt and remaining 1/2 tsp. pepper.

Pour into prepared crust. Bake at 325ºF for 15 minutes. Top with tomato slices, and bake 30 more minutes or until set. Turn oven off; leave cheese cake in oven for 20 minutes. Cool on wire rack 10 minutes. Gently run knife around edge of cheese cake, and carefully remove sides of pan; cool 10 more minutes. Serve warm or cold.

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