Savory Mediterranean Cheesecake

By ROBandSEAN

Ingredients

• 1 1/2 c. panko
• 6 Tbsp. butter, melted
• 1/4 c. butter
• 1/4 c. minced green onion
• 1/4 c. chopped parsley
• 2 cloves garlic, minced
• 1 (10 oz) package frozen chopped spinach, thawed and squeezed dry
• 3 (8oz) packages cream cheese, softened
• 1/4 c. heavy whipping cream
• 4 large eggs
• 1/2 tsp dried oregano
• 1/2 tsp dried basil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 (2.5 oz) cans sliced black olives, drained
• 1 c. grated Parmesean
• 1 c. crumbled feta cheese
• assorted crackers for dipping

Preparation

Step 1

1. Preheat oven to 325

2. in a small bowl, combine panko and melted butter. Press mixture into bottom of a 9 inch springform pan. Bake 8 minutes.

3. In a medium skillet, melt 1/4 c. butter over medium-high heat.

4. Add onion, parsley, and garlic. Cook 5 minutes, stirring occasionally, or until tender. Add spinach, and cook 2 minutes, sitting frequently. Remove from heat and set aside.

5. In a large bowl, beat cream cheese, cream and eggs at medium speed with an electric mixture until smooth. Beat in oregano, basil, salt and pepper. Divide mixture evenly into 2 medium bowls. Stir spinach mixture into 1/2 of cream cheese mixture. Pour into prepared pan. Sprinkly evenly with sliced olives.

6. Stir Parmesean cheese and feta cheese into other 1/2 of cream cheese mixture. Spread cheese mixture evenly over olives.

7. Bake 1 hour and 15 minutes. Let cool completely in pan.

8. Gently run a knife around edges of pan, cover and chill.


Serve at room temperature with assorted crackers.