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Eggs Florentine with Creamy Cheese Sauce

Eggs Florentine:

9 large eggs
2 cups cottage cheese
2 cups shredded Swiss cheese
8 ounces feta cheese, crumbled
4 tablespoons butter, softened
2 (10-ounce) packages frozen, chopped spinach, thawed and squeezed dry
1 teaspoon ground nutmeg

1. Preheat oven to 350*F (175*C). Generously butter a 13 x 9 x 2-inch baking pan; set aside.
2. Beat eggs slightly; add cheeses and butter and mix well. Stir in spinach and nutmeg.
3. Pour into prepared baking pan. Bake at for 45 minutes, or until wooden pick inserted in center comes out clean.
4. To serve, cut into squares and top with Creamy Cheese Sauce.

Makes 12 servings.

Creamy Cheese Sauce:

2 tablespoons butter
3 tablespoons all-purpose flour
2 cups milk
2 cups shredded Monterey Jack cheese
1/2 teaspoon salt
1/4 teaspoon dry mustard
1/4 teaspoon cayenne pepper

1. Melt butter; stir in flour and cook, stirring for 1 minute. Add milk, stirring constantly until sauce begins to thicken and bubble. Stir in cheese and seasonings. Remove from heat once cheese is melted.

Makes about 4 cups.