Serves: 10
Total Calories: 186

2 heads lettuce romaine
3 (10-ounce) packages spinach chopped
1 cup onion minced
6 tablespoons butter or margarine
1/4 cup flour
1/2 teaspoon salt
1/4 teaspoon dill weed dried weed, crushed
1 1/2 cups milk
5 eggs
1/2 cup cracker crumbs
1/2 cup Parmesan cheese grated
Hot buttered carrots or cherry tomatoes
lemon slices

In a large saucepan over medium heat blanch 20 to 25 romaine leaves in boiling water until just wilted, about 1 minute. Drain well. Line a buttered 6-cup ring mold with overlapping leaves.

Cook spinach as directed on package. Drain press against sieve to remove moisture set aside.

Preheat oven to 350° F. In a large skillet over medium-high heat sauté onion in butter or margarine until soft. Stir in flour, salt and dill weed. Cook and stir over medium heat for 1 to 2 minutes. Add milk. Stirring over medium heat, bring to a boil and boil until thickened. Remove from heat.

In a large mixer bowl beat eggs well. Beat in hot onion sauce stir in spinach, cracker crumbs and cheese. Spoon into prepared mold. Set in a larger baking pan fill pan with boiling water to reach halfway up mold. Bake for 45 to 50 minutes or until a knife inserted 1 inch from edge comes out clean. Remove from water and unmold onto platter.

Serve hot or chilled. Fill center with carrots or tomatoes. Garnish with lemon slices and/or cherry tomatoes.

Nutritional Facts:

Serves: 10
Total Calories: 186
Calories from Fat: 103

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