|Heavy cream||1⁄4 Cup (4 tbs)|
|Spinach||1 Bunch (100 gm), chopped|
|Garlic||1 Clove (5 gm), crushed|
|Olive oil||1 Tablespoon|
|Mushroom||4 Ounce, canned, sliced|
|Scallions||2 , chopped|
|Cream cheese||8 Ounce|
|Romano cheese||4 Ounce, grated|
1. Lightly saute garlic in olive oil on medium heat. Add water and spinach, cover. Let steam for 1 minute. Drain on paper towels for just a minute.
2. Blend the cream cheese with the spinach while it's still warm so that the cheese melts. Mix in mushrooms and green onions.
3. Beat the eggs, cream, nutmeg and salt and pepper.
4. Using a lightly greased (olive oil is best) deep non-metallic pie dish, spread the spinach mixture evenly across bottom. Pour egg mixture over spinach. Sprinkle Romano cheese on top. Bake for 40 minutes. Cut into 6 pieces. Serve at once. Refrigerate left over.