Overnight Potato-Spinach Terrine

In 3-quart saucepan, place potatoes and enough water to cover; heat to boiling over high heat. Reduce heat to low; cover and simmer 15 minutes or until potatoes are fork-tender. Drain.

Meanwhile, in 10-inch skillet, melt 1 tablespoon margarine or butter over medium heat. Add onion and cook 5 minutes, stirring often. Add spinach, garlic, nutmeg, 1/4 teaspoon salt, and 1/4 teaspoon pepper; cook 5 minutes longer, stirring often. Transfer spinach mixture to large bowl.

Preheat oven to 350 degrees F. Grease 9-inch by 5-inch metal loaf pan. Line bottom with waxed paper; grease paper.

In another large bowl, with mixer at medium speed, beat hot potatoes with remaining 5 tablespoons margarine or butter, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper until smooth. In small bowl, with wire whisk, beat eggs lightly. Whisk about 1/2 cup mashed-potato mixture into eggs, then gradually add egg mixture to remaining mashed potatoes, beating until blended.

Stir half of potato mixture into spinach mixture until thoroughly blended. Spoon half of spinach mixture into loaf pan and spread evenly. Spoon half of potato mixture over spinach layer and spread evenly. Repeat with remaining spinach and potato mixtures.

Place loaf pan in small roasting pan (14 by 10 inches); place on oven rack. Pour boiling water into roasting pan to come halfway up side of loaf pan. Bake 35 to 40 minutes, until knife inserted in center of terrine comes out clean. Carefully remove loaf pan from water. Let terrine stand 5 minutes to allow vegetable mixtures to set for easier unmolding and serving.

To unmold terrine, run small spatula around sides of loaf pan. Invert terrine onto platter; discard waxed paper. Cut into slices to serve.