• 1 bunch spinach or silverbeet
• 3 onions
• 1 tablespoon olive oil
• 1 clove garlic, crushed
• 2 tea spoons nutmeg
• 250g ricotta cheese
• 250g cottage cheese
• 1/4 cup skim milk
• fresh ground black pepper

• 1 tin chopped tomatoes
• 1 teaspoon oregano
• 1 tablespoon tomato paste (no salt)
• 1 pkt Mountain Bread
• 1 tablespoon parmesan cheese
• 200g button mushroom

Trim white woody stalks from spinach and discard. Rinse leaves thoroughly. Place wet spinach in a large saucepan with chopped mushrooms, cover and cook on high for five minutes or until barely tender. Drain, lightly squeeze and set aside.

Saute garlic and onion in oil until transparent, stir through spinach and mushroom mixture with nutmeg.

Beat together cheeses, milk and pepper.

Combine tomato pieces, oregano and tomato paste.

To assemble, line a lightly oiled casserole dish with one slice of Mountain Bread. Layer with one third of the tomato, one third of spinach and one third of cheese. Top with bread and repeat twice, finishing with a layer of bread. Sprinkle with parmesan cheese and bake at 180^oC for 30-40 munites.

Serve with garden salad.

Suggested fillings:

• Grated vegetables with cottage cheese.
• Lean minced beef with diced vegetables and tomato.
• Diced salmon with ricotta cheese, mushroom and capsicum.
• Diced chiken breast with sprouts,yoghurt, cucumber and cumin.

Or for a sweet alternative:

• Spread with blended ricotta cheese and yoghurt.
• Fill with grapes, strawberries, pineapple and banana, sprinkle with cinamon and top roll with a light sprinkle of brown sugar. Bake 10 minutes until just crisp.