Spinach and Cheese Squares

Spinach and Cheese Squares

Metric Ingredient Imperial 1 kg fresh spinach, trimmed 2 lb 40 ml butter 3 tbsp 175 ml fresh mushrooms, sliced 3/4 cup 8 eggs 8 375 ml soft whole wheat bread crumbs 1 1/2 cup - salt 1 3/4 tsp 30 ml worcestershire sauce 2 tbsp 500 ml cottage cheese 2 cup

Rinse spinach; drain. In large saucepot over medium heat, place damp spinach. Cover tightly and cook 2 to 3 minutes or until just limp. Drain well and squeeze dry. Heat butter in large skillet over medium heat. Saute mushrooms 3 minutes or until tender. In a large bowl; combine spinach, two thirds mushrooms, six eggs, bread crumbs, 1 teaspoon (5 ml) salt and 1 tablespoon (15 ml) worcestershire sauce until well blended. In medium bowl; combine reamining eggs, remaining worcestershire sauce, remaining salt and cottage cheese until well blended. Into greased baking pan; spoon one half spinach mixture; top with all of cheese mixture, then remaining spinach mixture. Bake, uncovered, in preheated 350 F (180 C) oven for 30 minutes or until firm. Let stand 10 minutes. Top with heated resered mushrooms. Serves 6

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