| Comment:
The seemingly strange array of ingredients in this cake is surprisingly
delicious. This savory spinach cake is perfect for a wine and cheese
party.
Ingredients:
- 4 cups shredded fresh spinach, loosely-packed
- 1 tbsp chopped dill
- 1 (11.5-ounce) package of Bittersweet Plantation Dairy Creole
Cream Cheese
- 3 (8-ounce) packages cream cheese, softened
- 2 large Creole tomatoes, sliced
- ¾ tsp salt
- ¾ tsp cracked black pepper
- 1¼ cups pine nuts or pecans, toasted
- 1¼ cups Italian bread crumbs
- 1 stick plus 2 tbsps butter, melted
- 1 (8-ounce) package Feta cheese, crumbled
- 3 large eggs
- 2 cloves garlic, pressed
- 2 tbsps flour
Method:
Preheat oven to 350°F. Sprinkle tomato slices with ¼
teaspoon salt and ½ teaspoon pepper. Drain on paper towels
approximately 30 minutes. Grind pine nuts or pecans in a food processor.
In a small bowl, combine nuts, bread crumbs and melted butter. Press
into bottom of a 9-inch springform pan. Bake 10 minutes then cool
in pan on wire rack. In an electric mixer, blend Creole cream cheese
and cream cheese on medium speed. Blend in feta and eggs. Add spinach,
garlic, flour, dill and remaining salt and pepper. Continue to blend
until mixed. Pour spinach mixture into prepared crust. Lower oven
temperature to 325°F and bake 20 minutes. Top with tomato slices
then bake an additional 40 minutes or until set. Turn off heat and
leave cheesecake in oven 20 minutes. Cool on a wire rack 10 minutes.
Gently run knife along edge of cheesecake and carefully remove sides
of pan. Cool 10 more minutes. Serve warm or cold.
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