Shelly's Recipe

SPINACH RICOTTA BAKE

Category: Spinach

Crust
1/2 cup butter, softened
2 bags saltine crackers, finely rolled
1 egg, slightly beaten
2 tbsp cold water

Filling
1/2 cup chopped onion
1/2 tsp basil leaves, crushed
2 tbsp butter
1 (10 oz) pkg chopped frozen spinach, thawed and squeezed dry
1 (15 oz) container ricotta cheese
4 eggs, slightly beaten
1/2 cup grated sharp cheddar cheese
1/2 tsp salt
Dash ground nutmeg
1 cup sour cream

Preheat oven to 375. In a bowl, using a pastry blender, cut butter into cracker crumbs. Mix in egg and water. Press mixture on bottom and sides of a 12x8x2 inch baking dish. Bake 10 minutes.

In a skillet over medium heat, saute onion and basil in butter until tender, about 5 minutes. Stir in spinach, remove from heat.

In a bowl, blend ricotta cheese, eggs, cheese, salt, nutmeg and spinach. Spread evenly in prepared crust. Bake 30 minutes. Spread sour cream over surface of cheese mixture. Bake 10 minutes more or until cheese has melted. Let stand 10 minutes before cutting.