Spinach Feta Bake. A bit of a favorite in the household. It is probably best described as a spanakopata without the phyllo, or spinach quiche without the crust. Very easy and pretty yummy.
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About Me
- Roxi
- Lutheran pastor, wife, stepmother, friend, sister, daughter, aunt with curiosity for photography. About the title...Paparazzi are photographers that follow celebrities. Papa-roxi is what my brothers started calling me at our parents 50th wedding anniversary party since I was click, click, click, taking pictures of as much as I could. Important events need to be documented.
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Might I trouble you for the recipe?
Spinach-Feta Bake
1 onion, chopped
3 cloves garlic, minced
1 Tbl olive oil
2, 10 ounce packages frozen chopped spinach, thawed and well drained
4 oz crumbled feta cheese
1 cup low-fat cottage cheese, drained
2 eggs
1 tsp oregano, crushed
1/4 tsp coarsely ground black pepper
1/4 cup finely shredded Parmesan cheese (1 oz)
2 Tbl fine dry bread crumbs
Lightly coat a 9 inch pie plate with nonstick cooking spray; set aside. In a medium sauce pan saute onion and garlic in hot oil until onion is tender
Stir in spinach, cottage cheese, feta cheese, eggs, oregano and black pepper. Spoon the mixture into the pie plate.
In a small bowl, combine Parmesan cheese and bread crumbs; sprinkle over spinach mixture.
Bake, uncovered, in a 350 degree oven for 30- 35 minutes or until knife inserted near the center comes out clean. cut into wedges and serve.
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