Spinach & Kale Cheesecake Tart

Crust:

• 1 2/3 cup finely crushed buttery flavor crackers
• 1/3 cup unsalted butter, melted

Filling:

• 2 tablespoons unsalted butter
• 1/2 cup thinly sliced shallots
• 8 ounces cream cheese, softened
• 1 cup sour cream
• 1/2 teaspoon Greek seasoning
• 1 pinch ground nutmeg
• 1/2 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 6 large eggs
• 1/3 cup crumbled feta cheese
• 1 1/2 cup crumbled goat cheese
• 6 ounces trimmed and chopped fresh spinach
• 6 ounces trimmed and chopped fresh kale

1. Heat oven to 350 degrees.
2. For crust, put cracker crumbs in a large bowl. Drizzle with melted butter. Work together with a fork. Press into bottom of a 10-inch spring form pan. Set aside.
3. For filling, in a small skillet, melt butter over medium high heat. Add shallots and cook for 3 minutes, stirring often. Remove from heat.
4. In a large mixing bowl, beat cream cheese on medium speed until smooth. Add sour cream, seasoning, nutmeg, salt, and pepper. Beat until well mixed.
5. Add eggs one at a time, beating well after each addition. Beat in cheeses.
6. Stir in spinach, kale, and onions. Pour over crust. Bake on center rack for 50-60 minutes or until center is set. Cool to room temperature.
7. May serve at room temperature or chilled. Cut into wedges to serve. Garnish as desired. Serves 10.