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