You'll need to plan an hour or two ahead simply to drain the cottage cheese. Place 1 heaping cup in a colander lined with cheese cloth or a paper towel, cover and leave to sit over a bowl (or just in the sink) for about 90 minutes. If the cottage cheese is dryer it may take only 30 minutes to drain all excess liquid. Skipping this step will result in a watery, bland casserole.
Now let's proceed with 1 box of frozen chopped spinach. Prepare according to package instructions, taking care to not overcook, then drain and press out as much water as possible. Preheat the oven to 350 degrees F. In a large, deep bowl beat well 2 eggs. Add the spinach, 2-3 chopped scallions, fresh or dried dill to taste, a handful of chopped parsley if you have it, the drained cottage cheese and 1 cup crumbled feta. Season with salt and black pepper; if the feta is very salty, err on the side of caution with the salt. Lastly, stir in 2 or 3 dashes of your favorite hot sauce and pour contents into a well-oiled casserole. Bake for 30-40 minutes or until just firm and golden. Remove from oven and let rest for 20 minutes before serving.
|As above, we used dried dill harvested from our gardens last Fall.|
|Both feta and cottage cheeses are required to obtain the springy, delightful texture of this spinach casserole.|
|Baked Spinach and Feta Casserole|
|above two photos: Spinach and Feta Casserole served with yogurt and cucumbers, tahini dressing, toasted pita, roasted cauliflower and baked tomatoes.|
|Leftovers with salad the following day.|