Spinach & Cottage Cheese Pie
Are you reading a blog from the 1970's? Because this recipe sounds like it is from a Betty Crocker cookbook......but it's not.
It's a delicious, healthy creation I made while cleaning out the fridge, and felt it was definitely worth posting.
I love cottage cheese. It is my comfort food.
As a kid, when I was sick, my grandmother would make me a baked potato and top it with cottage cheese. I loved it.
When I am not feeling well, I find myself craving that simple combination from my childhood. I even eat cottage cheese in an avocado with black pepper.
Everyone has a favorite brand and small curd vs large curd. I like most of them.
Here, I use fresh spinach (never baby spinach in cooking) with the cottage cheese, eggs, herbs and cheese.
It's not a crustless quiche, because there is no cream in it. Call it what you wish.
You can bake it in a pie dish or any baking dish. Loved it. Wanted to share with you.
Spinach & Cottage Cheese Pie:
*Fresh spinach (I used half a bag of leafy spinach, not baby spinach)
3 heaping tablespoons of cottage cheese
1 tsp dijon mustard
2 chopped scallions (including white parts)
1 tsp fresh dill
1/3 cup of Pecorino or Parmigiano cheese (grated)
salt & pepper
I steam my spinach leaves in the microwave with a few tablespoons of water for 1 minute, then squeeze out the liquid.
*You can also use frozen spinach, thawed and drained.
Mix all ingredients in a bowl the spoon into a greased baking dish. Season with salt & black pepper.
Sprinkle the top with more cheese before baking, so it gets nice and crusty.
Bake 25-30 minutes at 375F. Let cool a bit before serving or it will be runny.
Great leftover the next day too, because there is no crust to get soggy.
Back to 2023 now. :)