Instructions: Butter an 8- to 9-inch round baking dish 4 to 5 inches high, and place a buttered round of brown paper on the bottom of the dish.

Squeeze moisture out of the spinach; chop.

In a saute pan, cook the chopped onions until wilted in the oil and 2 tablespoons of butter. Add spinach, raise heat to high, and stirring constantly, cook until moisture is evaporated. Season and set aside.

Cut the ham into 1-inch wide strips, cook until lightly browned in the remaining butter; set aside.

Grate provolone and mozzerella and combine with the parmesean.

Puree the ricotta with 1/2 cup of the cream. Beat the eggs, then mix with remaining 1 1/4 cup cream; season to taste.

Place 1/3 of the grated cheeses into the bottom of the baking dish. Drizzle some of the custard mixture on top.

Place 1/3 of the ham slices across the cheese, drizzling a little custard mixture in among them.

Place 1/3 of the spinach on the ham; coat with custard.

Repeat the layering twice, pouring custard on each layer (the custard holds the layers together). Top with waxed paper and foil. Place in a baking pan, pour boiling water halfway up sides of the dish, and bake for 1 hour in a pre-heated 350 degree oven.

Turn up heat to 400 degrees and bake 30 minutes longer.

Uncover for last 10 minutes. Allow more time if you use a higher dish.

When the custard sides have come away from the edges of the dish, and when the center tests dry, the custard is done. Place on a rack for 15 to 20 minutes before unmolding onto a serving platter.

This recipe yields 12 servings;

Comments: If you omit the water bath, the bottom becomes brown, but the flavor stays the same.

Use a combination of meats, such as ham, salami, pepperoni. Make a spectacular buffet dish by doubling the ingredients and making 6 layers.

For thicker layers, repeat two rather than three times.

Serve with a dollop of sour cream as garnish with a sprinkle of fresh chopped herbs.

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