10-ounce package frozen chopped spinach, thawed and drained
1 pound sharp cheddar cheese, shredded finely
1/2 cup chopped pecans, toasted
1/2 cup mayonnaise
2 8-ounce packages cream cheese, at room temperature
1/4 teaspoon salt
1/2 teaspoon freshly ground pepper
1/4 cup chutney (any kind)
1/4 teaspoon ground nutmeg
Toasted chopped pecans, for garnish

Line a 9-by-5-inch loaf pan with plastic wrap (the heavier the better).

Press spinach between layers of paper towels to remove excess moisture; set aside.

First and last layer: In a stand mixer, blend together cheddar, pecans and mayonnaise. Spread half of the mixture evenly into prepared pan. Reserve other half for last layer. Refrigerate formed layer at least 30 minutes.

Second layer: Blend together spinach, 1 package cream cheese, salt and pepper; spread evenly over cheddar cheese layer. Refrigerate again.

Third layer: Blend together remaining package cream cheese, chutney and nutmeg; spread evenly over spinach layer. Refrigerate again.

Top with remaining cheddar mixture.

Cover and refrigerate overnight. Or cover tightly and freeze up to 1 month. Thaw in refrigerator overnight. Garnish with toasted chopped pecans and serve with crackers.

Serves 25 as an appetizer.