You are here: Home » Recipes » Green Tomato-Spinach Cheesecake Green Tomato-Spinach Cheesecake Kitchen Tested Yield 8-12 servings Prep 20 mins Cook 45 mins Tart green tomatoes contrast with the creamy cheese in this somewhat quiche-like dish. Serve as an appetizer with crackers or as a light entrée with a salad. Mark Boughton PrintEmail If you'd prefer to use fresh spinach, you'll need about 10 cups. Steam and press out excess water in a sieve. Chop before incorporating into recipe. Ingredients Nonstick cooking spray6 to 8 green tomatoes1 box (10-ounce) frozen spinach, thawed and drained2 eggs1/2 cup all-purpose flour1 1/2 cups low-fat cottage cheese1/4 teaspoon salt3/4 cup shredded Parmigiano Reggiano cheese6 ounces plain chèvre (goat cheese), chilled Instructions Preheat oven to 375F. Spray a shallow, 9-inch straight-sided baking dish or springform pan with oil. Set aside 1 large or 2 small green tomatoes for garnish. Dice remaining tomatoes, keeping all juices. Combine diced tomatoes and spinach. Combine eggs, flour, cottage cheese and salt, beating well by hand. Combine with tomato mixture and stir well. Add Parmesan and stir again. Crumble goat cheese over mixture (you want distinct little nubbins of goat cheese). Stir a few times and turn into prepared dish. Sliced reserved green tomatoes thinly and press onto top of cheesecake. Bake, uncovered, 35 to 40 minutes or until firm and slightly crusty on top. Serve hot, warm or at room temperature. Recipe by Crescent Dragonwagon.