Spinach Souffle

• 1 pkg. frozen chopped spinach, cooked, drained and liquid pressed out
• 1 (8 oz.) pkg. cream cheese, at room temperature
• 5 eggs
• 1/2 c. grated Parmesan cheese
• 1/2 c. drained cottage cheese
• 1/4 tsp. onion salt
• 1/8 tsp. nutmeg
• Muenster cheese
• 1 egg
• 2 Tbsp. flour
• 2 to 3 Tbsp. water
• paprika

1. Put spinach back in same hot pot.
2. Add cream cheese.
3. Break into chunks and stir into spinach.
4. Add the next 5 ingredients to spinach and cream cheese.
5. Pour into oiled pan dusted with bread crumbs.
6. Cover top of spinach mixture with cheese (buy chunk cheese), cut 1/2-inch thick.
7. If you want, you can buy package of cheese already sliced.
8. Cover top of spinach mixture.
9. Beat 1 egg, flour and water; pour over top of cheese.
10. Sprinkle with paprika. Bake at 350u0b0 for 30 to 35 minutes in a 9-inch square pan.

spinach, cream cheese, eggs, parmesan cheese, cottage cheese, onion salt, nutmeg, muenster cheese, egg, flour, water, paprika

Taken from www.cookbooks.com/Recipe-Details.aspx?id=558148 (may not work)