Spinach Cheese Bake

*1 tablespoon butter, melted *Cooking spray *2 (6-ounce) packages fresh baby spinach *1 1/4 cups (5 ounces) shredded reduced-fat sharp cheddar cheese *3/4 cup (3 ounces) shredded Monterey Jack cheese *1 1/3 cups all-purpose flour (about 5 3/4 ounces) *1/2 cups fat-free milk *1 cup egg substitute *1 teaspoon salt *1 teaspoon baking powder *2 teaspoons Dijon mustard *1/4 teaspoon freshly ground black pepper *1/8 teaspoon ground nutmeg *1/8 teaspoon ground red pepper

Preheat oven to 350°. Pour the butter into the bottom of a 13 x 9-inch baking dish coated with cooking spray; tilt dish to coat. Place spinach evenly in bottom of dish; sprinkle evenly with cheeses. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and remaining ingredients in a medium bowl; stir with a whisk until blended. Pour milk mixture over cheese. Bake at 350° for 40 minutes or until lightly browned. Serve immediately. Joyce Keil, San Mateo, California and Kathy Kitchens Downie, R.D., Cooking Light MAY 2007