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 eggs

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.  :)