Spinach and Cheese Casserole

This recipe can be made “as is”, and cut into squares or wedges, depending on what kind of pan you use.

Sometimes I make a dough and turn it into a spinach “quiche”. In any case, it is important that the chopped spinach be dry. It is a good idea to leave it for a while in a strainer till all the water drips out and only then add it to the mixture. If the cottage cheese is very watery, it is a good idea to strain it also.

You can use your imagination with this recipe, and use different kinds of cheeses if you like.

Ingredients:

• 400 grams (approx. 14 oz) chopped frozen spinach
• 3 eggs
• 200 grams (aout 7 oz) yellow cheese grated
• 2 cups cottage cheese
• 100 grams (approx 3.5 oz) butter, softened
• green onions (scallions) chopped (optional)
• salt to taste
• pepper to taste

Preparation:

1. Strain the chopped, frozen spinach (can cook it or  use it straight from the bag; either way, it is important to strain it).
2. Put strained spinach into large bowl, and, add the rest of the ingredients, mixing with a large spoon.
   • When adding all the ingredients I sometimes leave out part of the yellow cheese, and put it on top of the casserole towards the end of baking.
3. Grease baking pan or pyrex with butter, and pour in the mixture.
4. Bake in medium heat (180 C or 350 F), till it is firm – this should take about 40 minutes. If you are putting some of the yellow cheese on top, it should be done about 10 minutes before taking the casserole out of the oven.