2 lbs. carrots, peeled
1/4 c. butter (1 stick)
1/2 lb. mushrooms
1 lb. spinach (or 2 pkgs. frozen)
4 oz. Swiss cheese, chilled
4 eggs
1 tsp. salt
1/2 tsp. pepper

Preheat oven to 400 degrees. Line loaf pan with aluminum foil. Butter foil generously. Slice carrots. In skillet, saute carrots in 4 tablespoons butter until tender (about 10 to 15 minutes). Chop coarsely in food processor. Chop mushrooms in food processor then saute in 2 tablespoons butter about 5 minutes; drain.

In 2 tablespoons butter, saute spinach. Grate Swiss cheese. Beat eggs; add cheese; beat a few minutes longer; add carrots, mushrooms, salt and pepper. Fill loaf pan with 1/2 carrot mixture. Spread drained spinach over the carrot layer; spread remaining carrot mixture over spinach. Place loaf pan into a larger pan; pour hot water into larger pan.

Bake 45 minutes or until knife inserted into center comes out clean. Invert pan on serving platter; let rest 10 minutes. Remove foil. Slice and serve.