Recipe: Baked Spinach with Fontina

BAKED SPINACH WITH FONTINA

4 large eggs
2 packages (10-ounce each) frozen chopped spinach, thawed, squeezed dry
3 cups grated Fontina cheese (about 11 ounces)
1/3 cup chopped drained oil-packed sun-dried tomatoes, 2 tablespoons oil reserved

2 cups chopped onions
4 large garlic cloves, minced
1/2 teaspoon salt
1/2 teaspoon (scant) pepper
1 cup finely crushed crackers

Preheat oven to 350 F. Butter 8 x 8 x 2-inch glass baking dish. Beat eggs in large bowl to blend. Mix in spinach, then cheese and tomatoes.

Heat 2 tablespoons oil reserved from tomatoes in heavy large skillet over medium-high heat. Add onions and garlic; saut until onions begin to brown, about 8 minutes. Add to spinach mixture. Mix in salt and pepper. Transfer to prepared dish. Sprinkle with cracker crumbs.

Bake spinach mixture until set in center, about 40 minutes. Let stand 10 minutes and serve.

Serves 4 main-course or 6 side-dish servings.

Bon App tit
July 1998