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1
Preheat oven to 350.
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2
Grease a 9x5 inch loaf pan very well.
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3
Sprinkle the parmesan into the pan and tap the sides to evenly coat.
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4
Turn the pan unside down and shake off excess cheese.
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5
For the spinach mixture, coarsely chop the spinach.
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6
Put the spinach in a pot of boiling water for 1 minute.
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7
Drain and wring out excess water.
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8
Set aside.
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9
Mix the cottage and cream cheeses together with a mixer until there are no lumps of cream cheese.
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10
Add eggs, flour, salt, pepper, cheddar, and spinach.
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11
Mix well and set aside.
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12
For carrot mixture, put them in a pot of boiling water for 3 minutes, remove and set aside.
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13
Blend eggs, shallot, ginger, salt and pepper with a mixer.
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14
Add flour, jack cheese, and half anf half.
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15
Blend well.
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16
Add carrots and stir to combine.
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17
To assemble, spoon half of the spinach mixture into the loaf pan, then carefully all of the carrot mixture.
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18
Put the remaining spinach mixture on top.
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19
Smooth the top evenly with a spatula.
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20
Bake 50-60 minutes or until puffed but not yet browned.
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21
Cool 1 hour and turn out onto a platter.
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22
Refrigerate for 2 hours.
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23
Slice into 1 inch pieces and serve garnished with parsley sprigs.
