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1
Remove the stems from the spinach.
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2
Wash thoroughly and pat dry.
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3
Tear the spinach into bite-size pieces.
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4
Bring 1/4 cup water to a boil in a large Dutch oven; add spinach.
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5
Cover and cook over medium-high heat for 2 minutes or until the spinach wilts.
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6
Drain and set aside.
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7
Place tomatoes in a small bowl.
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8
Add boiling water to cover, and let stand for 10 minutes.
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9
Drain and set aside.
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10
Saute mushrooms in 3 tbsp butter in a skillet over medium heat, stirring constantly, until tender.
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11
Stir in reserved tomatoes, basil and thyme; remove the mixture from the skillet, and set aside.
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12
In the same skillet, saute onion in 2 tbsp butter over medium heat, stirring constantly until tender.
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13
Stir in the reserved spinach, ricotta cheese, 1/3 cup Parmesan cheese, and the bacon.
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14
Set aside.
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15
Slice the croissants horizontally into thirds.
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16
Place the bottome third of the croissants, crust side down, in a lightly greased 13x9x2 inch baking dish.
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17
Spread the reserved spinach mixture evenly over the croissant layer.
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18
Top with the middle slices of croissants; spread with the reserved mushroom mixture, and sprinkle with mozzarella cheese.
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19
Place the remaining slices of croissants over the cheese, cut side down.
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20
Combine the eggs and the next 4 ingredients; pour over croissants.
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21
Cover and chill 8 hours.
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22
Sprinkle with the remaining 1/3 cup Parmesan cheese.
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23
Drizzle with the remaining 3 tbsp of butter.
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24
Bake, uncovered, at 350 degrees for 1 hour.
