Divine Cottage Cheese and Spinach Gratin Recipe


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This versatile gratin tastes similar to a spinach soufflé but is denser in texture and much easier to make. It can be a main dish or an appetizer. Cut it into squares or diamonds and serve warm with your favorite tomato or marinara sauce and grated Parmesan, or at room temperature garnished with roasted red peppers.

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  • Vegetable oil for the baking dish
  • 1 lb. spinach (about 2 bunches or 1 1/2 10-oz. bags)
  • 5 eggs, beaten
  • 1/2 C. chopped parsley
  • 1/2 tsp. dill seeds
  • 1/2 tsp. ground coriander
  • 2 C. small-curd cottage cheese (nonfat or low-fat is fine)
  • 1/2 tsp. salt
  • Freshly ground black pepper
  • Warm marinara sauce or grated Parmesan cheese (optional)

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Preheat the oven to 350 degrees. Generously oil an 8-by-10-inch gratin dish or a 9-inch square baking pan. 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 C.. Finely chop the spinach. In a bowl, whisk the eggs, parsley, dill, coriander, cottage cheese, salt and a little pepper. Stir in the chopped spinach and 1/4 C. 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.

Yield: 6 servings 

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