Photo by mshivers60
mshivers60's Notes:
Expand1 2/3 cup finely crushed buttery flavor crackers Ask a question about this ingredient
1/3 cup unsalted butter, melted Ask a question about this ingredient
2 tablespoons unsalted butter Ask a question about this ingredient
1/2 cup thinly sliced shallots Ask a question about this ingredient
8 ounces cream cheese, softened Ask a question about this ingredient
1 cup sour cream Ask a question about this ingredient
1/2 teaspoon Greek seasoning Ask a question about this ingredient
1 pinch ground nutmeg Ask a question about this ingredient
1/2 teaspoon kosher salt Ask a question about this ingredient
1/2 teaspoon black pepper Ask a question about this ingredient
6 large eggs Ask a question about this ingredient
1/3 cup crumbled feta cheese Ask a question about this ingredient
1 1/2 cup crumbled goat cheese Ask a question about this ingredient
6 ounces trimmed and chopped fresh spinach Ask a question about this ingredient
6 ounces trimmed and chopped fresh kale Ask a question about this ingredient
Heat oven to 350 degrees.
Ask a question about this stepFor crust, put cracker crumbs in a large bowl. Drizzle with melted butter. Work together with a fork. Press into bottom of a 10-inch spring form pan. Set aside.
Ask a question about this stepFor filling, in a small skillet, melt butter over medium high heat. Add shallots and cook for 3 minutes, stirring often. Remove from heat.
Ask a question about this stepIn a large mixing bowl, beat cream cheese on medium speed until smooth. Add sour cream, seasoning, nutmeg, salt, and pepper. Beat until well mixed.
Ask a question about this stepAdd eggs one at a time, beating well after each addition. Beat in cheeses.
Ask a question about this stepStir in spinach, kale, and onions. Pour over crust. Bake on center rack for 50-60 minutes or until center is set. Cool to room temperature.
Ask a question about this stepMay serve at room temperature or chilled. Cut into wedges to serve. Garnish as desired. Serves 10.
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Eugenia is the author of the book Well-Preserved and writes about homemade food preservation for the Denver Post's Well-Preserved blog.
