1 package (10 oz) frozen chopped spinach, thawed and squeezed dry
⅓ c finely chopped walnuts
¼ c olive oil
2 cloves garlic, halved
2 tsp basil
½ tsp salt
¼ tsp pepper
2 packages cream cheese, softened
1 c ricotta cheese
½ c freshly grated Romano cheese (2 oz)
cherry tomatoes, fresh basil leaves for garnish
Preheat oven to 325º.
Grease a 9" springform pan.
Line sides with wax paper and set aside.
Combine spinach, walnuts, oil, garlic, basil, salt and pepper in a food processor. Process until smooth. Set aside.
Beat cream cheese and ricotta in medium bowl at medium speed until fluffy, about 1 ½ minute. Add eggs, one at a time, beating well after each addition.
Stir in Romano cheese and spinach mixture, blending well.
Pour into prepared pan.
Bake until center is just set about 55-60 minutes.
Cool on a wire rack.
Place pan on serving dish; carefully run a knife around the edge and remove side.
Garnish with basil and tomatoes.
Serve with crackers or bread.