Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  14 1/2  Ounce can     Stewed tomatoes
   2      pound         Ground lamb
     1/2  cup           Italian bread crumbs
     1/4  cup           Onion -- chopped (opt)
   1                    Egg
   1 1/2  teaspoon      Salt -- divided
     3/4  teaspoon      Pepper -- divided
     1/2  teaspoon      Thyme
   2      package       Spinach (10 oz)*
   1      cup           Dairy sour cream
   3      ounces        Cream cheese
   2      tablespoon    Margarine -- melted
     1/2  teaspoon      Salt
     1/4  teaspoon      Pepper
     1/4  teaspoon      Ground nutmeg
     1/4  cup           Ketchup

Preparation:

1. Chop tomatoes into small pieces. Mix together tomatoes and all juices with lamb, bread crumbs, onion, egg, 1 teaspoon salt, 1/2 teaspoon pepper and thyme in medium bowl. Mix well. Place mixture in 1 1/2-2 quart ring mold. Make an indentation along inside and outside rims of mold to allow for cooking juices. Place on jelly roll pan. Bake in 350'F. oven for 1 hour. 2. Meanwhile, make spinach filling. Thoroughly blend all remaining ingredients but ketchup in ovenproof dish. After lamb mold has baked 30 minutes, begin baking filling for 30 minutes. 3. Remove lamb mold from oven. Drain excess juices and invert onto serving platter. Spoon creamy spinach filling into center. Heat ketchup and spoon over lamb rin