Spinach-Herb Cheesecake

By BCVH

Ingredients

• 2 large tomatoes, sliced
• 3/4 teaspoon salt
• 3/4 teaspoon pepper
• 1/4 cup pine nuts, toasted
• 1/4 cup Italian-seasoned bread crumbs
• 2 tablespoons butter or margarine, melted
• 3 (8 ounce) packages cream cheese, softened
• 1 (15 ounce) carton ricotta cheese
• 1 (8 ounce) package feta cheese, crumbled
• 3 large eggs
• 4 cups loosely packed shredded fresh spinach
• 2 cloves garlic, pressed
• 2 tablespoons all-purpose flour
• 1 tablespoon chopped fresh dill

Details

Servings 12

Preparation

Step 1

Sprinkle tomato slices with 1/4 teaspoon salt and 1/4 teaspoon pepper. Drain on paper towels 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 350 degrees 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 teaspoon salt and remaining 1/2 teaspoon pepper. Pour into prepared crust. Bake at 325 degrees for 15 minutes.

Top with tomato slices, and bake 30 more minutes or until set. Turn oven off; leave cheesecake in oven 20 minutes.

Cool on wire rack 10 minutes. Gently run a knife around edge of cheesecake, and carefully remove sides of pan; cool 10 more minutes. Serve warm or cold. Makes 12 appetizer or 8 main dish servings.