Spinach Pate

http://www.kitchenconservatory.com/

Can be made 2-3 days in advance, could be served as a first course, a
delicious way to eat leafy green vegetables.

4 tablespoons butter
1 medium onion, chopped
1 rib celery, diced
2 eggs
5 ounces boursin cheese or any soft herb cheese
1/2 cup grated Parmesan cheese
3 packages frozen chopped spinach, thawed and squeezed dry
1/2 cup dry breadcrumbs
1/2 teaspoon nutmeg
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper

Preheat oven to 400 degrees. With cooking spray grease well, an
8-by-4-inch (1-pound) loaf pan and line the bottom with parchment paper.
Melt butter in a skillet, and cook onion and celery over medium heat
until soft. In a food processor bowl, combine the eggs, boursin and
Parmesan cheeses. Add cooked onions and celery, and process to combine.
Add spinach, breadcrumbs, nutmeg, salt and pepper to the work bowl, and
process until mixture is smooth. Place mixture in loaf pan and bake for
45-50 minutes until set. Remove from oven and allow to cool. Place in
refrigerator until cold. Unmold, cut thinly and serve on thin
French-bread slices.


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