1997 SPINACH MUSHROOM GRATIN

2 (10-ounce) packages chopped frozen spinach, thawed
2 bunches green onions, chopped
2 tablespoons olive oil
8 ounces mushrooms, sliced
2 cloves garlic, crushed
1 teaspoon salt
Pinch of cayenne pepper
1/4 teaspoon nutmeg
1/2 teaspoon dried oregano
1 (8-ounce) carton ricotta cheese (divided use)
3 eggs (divided use)
4 ounces cream cheese or light cream cheese, softened
6 ounces Monterey Jack cheese, grated (divided use)
14-ounce can Italian tomatoes
1 cup crushed croutons or dried bread crumbs
1/4 cup melted butter or margarine

Squeeze the spinach to remove as much moisture as possible. Saute green onions in oil until soft and starting to brown. Add mushrooms and garlic; saute until soft. Stir in spinach and cook 3 minutes, stirring constantly.

Season mixture with salt, pepper, nutmeg and oregano. Remove from heat. Add 4 ounces of ricotta, 2 eggs, cream cheese and 1/3 of the grated cheese.

Butter a 9-by-9-inch casserole. Cover bottom with tomatoes, then layer spinach-mushroom mixture on top.

Combine remaining egg with remaining ricotta and grated cheese; spread mixture over the spinach-mushroom layer.

Sprinkle croutons or crumbs over top. Drizzle with melted butter or margarine.

If making in advance, cool and refrigerate or freeze casserole.

To serve: Thaw in refrigerator if frozen. Bake at 350 degrees for 3 1minutes or until casserole is browned, puffed and bubbling. Makes 8 servings, each 338 calories, 25 grams fat, 671 mg. sodium.