Spinach and Cottage Cheese

  • Preheat oven to 350°.
  • Wash and trim stems from 8 cups spinach and add to a large pot of boiling water.
  • Cook until tender, about 5 minutes.
  • Drain, rinse, and squeeze out moisture.
  • Coarsely chop.
  • Whisk 4 large egg yolks in a bowl until smooth.
  • Add 2 tbsp chopped fresh dill and 2 tbsp chopped fresh parsley.
  • Stir in spinach and 2 cups cottage cheese.
  • Season with salt, pepper and grated nutmeg.
  • Pour into buttered baking dish and bake for 45 minutes, until set.
  • Let cool and cut into squares.

-Ellen Ecker Ogden, author of From the Cook's Garden cookbook

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