54 Ritz crackers
2 (10 oz.) pkgs. frozen chopped spinach, thawed and well drained
10 oz. muenster cheese, grated
2 1/2 c. milk
5 eggs
2 tbsp. Dijon style mustard
1/2 tsp. liquid hot pepper seasoning (optional)
2 cloves garlic, minced

In 2 quart shallow baking dish, arrange 18 Ritz crackers in 3 long rows, 6 crackers per row.

Combine thawed and drained spinach and 2 cups grated cheese; sprinkle 1/2 of the mixture over crackers; repeat layers. Top with remaining crackers; sprinkle with remaining cheese.