Sunday, 30 September 2007

Cottage Cheese and Spinach Gratin

This recipe is copied directly from a site called Seasonal Chef.
I adjusted it a little and the changes are in italics. It was delicious.

Cottage Cheese and Spinach Gratin

Vegetable oil for the baking dish
1 pound spinach (about 2 bunches)
5 eggs, beaten
1/2 cup chopped parsley
1/2 teaspoon dill seeds (omit)
1/2 teaspoon ground coriander (omit)
2 cups small-curd cottage cheese (nonfat or low-fat is fine)
1/2 teaspoon salt (omit)
Freshly ground black pepper

Added 1 chopped scallion

1. Warm marinara sauce or grated Parmesan cheese (optional)

2. Preheat the oven to 350 degrees. Generously oil an 8-by-10-inch gratin dish or a 9-inch square baking pan.

3. In a large skillet over medium-high heat, cook the spinach with the water clinging to its leaves, tossing frequently, until the spinach is barely wilted. (Not all the spinach will fit into the skillet at first. Add some first, then as it cooks down, add the rest.) Press out the liquid from the wilted spinach and reserve it in a measuring cup. Finely chop the spinach.

4. In a bowl, whisk the eggs, parsley, dill, coriander, cottage cheese, salt and a little pepper. Stir in the chopped spinach and 1/4 cup of the reserved cooking liquid and mix well. Pour into the prepared dish and bake until set, about 45 minutes. Let cool for 5 to 10 minutes. To serve, cut into diamonds or squares. Top with warm marinara sauce and/or grated cheese.

1 comment:

Sjs said...

did you know how cheese was invented? It wasnt necessity, it was an accident, read this