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10 ounce frozen package chopped spinach, thawed and squeezed dry
Mix all ingredients together and bake in a pan that has been sprayed with one of those PAM type agents. Bake at 350°F for an hour, or until lightly browned.
Poster's Notes:
You can add other types of cheeses with the cottage cheese, but don't omit the cottage cheese. My favorite is to add some feta cheese and have also added cheddar or blue to the cottage cheese. Some finely diced red or green peppers goes nicely with this. One of these days I'll try adding some sliced mushrooms. I have served it with salsa on the side and it is delicious. A friend of mine substituted ricotta cheese for the cottage cheese and served it with marinara sauce on the side. Her and her husband loved it that way, but I have not yet tried it.
The options are greater year 'round because the Pesach cheeses are more limited.
This keeps well in the refrigerator for a few days and reheats very well. I have not frozen it so I can't advise on freezing!!
Posted by Marcia Emanuele
Nutritional Info Per Serving: N/A
1 small onion, diced OR 2 or 3 green onions (white and greens) chopped
1 cup of cottage cheese (I use any type; fat-free, low-fat or regular)
Salt and pepper to taste (about 1/2 teaspoon salt and a generous pinch of pepper)
3 eggs, beaten
This is a favorite of ours year 'round and at Pesach. I often make it for dinner with a tossed salad and stuffed mushrooms (bread crumb stuffing year 'round and matzo meal at Pesach).