Serves: 8
Total Calories: 216

1 pound spinach leaves
1/2 cup onion chopped
1/4 cup butter or margarine
1/2 cup chicken bouillon double-strength
1 cup bread crumbs dry fine
4 eggs slightly beaten
1 1/2 teaspoons Italian seasoning dried crushed
1/8 teaspoon black pepper
1 tomato large, peeled and thinly sliced
4 ounces Monterey Jack cheese or Muenster cheese, shredded (about 1 cup)
1 to 2 tablespoon green onion chopped

Preheat oven to 350°. Grease a 9-inch pie plate.

Rinse spinach, discard stems and cut leaves in half.

In a 3-quart saucepan over medium heat, saute onion in hot butter or margarine until onion begins to brown. Add spinach and bouillon cover and cook for 3 to 5 minutes or until tender. Remove from heat cool slightly.

Stir in crumbs, eggs, Italian herbs and pepper until well blended. Pour into pie plate. Bake for 30 minutes or until center is puffed and set.

Place tomato slices in an overlapping circle on spinach sprinkle with cheese and green onion. Bake 10 minutes longer or until cheese melts.

Serve in wedges.

Nutritional Facts:

Serves: 8
Total Calories: 216
Calories from Fat: 121

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