SPINACH and MUSHROOM FRITTATAS

Although we normally cook this in muffin tins, when we are looking for a different shape for the hors d' oeuvre tray, we will bake this recipe in a pie plate and cut it into thin wedges. In this shape it can also be served as a first course with a light garnish of hollandaise sauce.

10 tablespoons butter
3/4 pound mushrooms, cleaned and minced
5 medium shallots, minced
4 large cloves garlic, minced
20 ounces frozen spinach, thawed and squeezed dry
8 eggs, lightly beaten
1-1 1/4 teaspoons salt {amount depends on saltiness of the Parmesan cheese}
1/2 teaspoon pepper

Melt 6 tablespoons of the butter in a large skillet. Add the mushrooms, shallots, and garlic. Saute over medium-high heat until the liquid is nearly evaporated. Reduce the heat, add the spinach, and saute another 2 minutes, being careful not to let the spinach brown. Remove from the heat and set aside.
Combine the beaten eggs and 1 cup of the Parmesan cheese. Add the spinach mixture, salt, and pepper. Mix well.
Melt the remaining 4 tablespoons of butter and heavily coat muffin tins that have 1/4 cup capacity. Fill, using 2 tablespoons of filling for each frittata. Bake 15-20 minutes in a 400 degree oven. *
Makes 24-30 appetizers.

* When using a 10" pie plate, bake 30-35 minutes in a 375 degree oven. Cut in large wedges. Serves 6-8 as a first course.