After a cold winter here in NW Florida, and more than a week down with some kind of “superbug” I was looking for something different to cook, that was NOT soup – don’t get me wrong, I still love soups of all kinds, just need a temporary reprieve!! I love Greek food so when I saw this recipe for Spanakopita (Spinach Bake) from a Taste of Home contributor, it caught my attention. I changed it up a bit, mainly by adding some meat to make it a hearty main course – serve with some toasted pita and you have a meal. It would also make a delicious brunch dish.
2 cups (16 ounces) cottage cheese
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
6 ounces crumbled feta cheese (the original recipe calls for 8 ounces, but all of the containers of feta that I could find were 6 ounces, and at least $4.00, even at Walmart; not wanting to double the cost for this recipe I decided to try it with just 6 ounces which worked just fine!)
½ teaspoon pepper – if you are not a pepper lover you might want to cut back a bit here
¼ teaspoon salt
4 eggs, lightly beaten
½ pound mild sausage, browned, drained (and I always rinse mine too) – optional if you want the traditional meatless version
In a large bowl, mix the cottage cheese, spinach (make sure you break up those “squeezed dry clumps”) and feta cheese. Add the dry ingredients (flour, pepper, and salt).
Add the sausage.
Add the eggs and mix well. Note: Cracking the eggs and beating them in a separate bowl is one of those steps I often skip in a recipe, but in this case (mainly because the ingredients were a bit spendy–didn’t want to destroy $4.00+ of feta cheese!–I made sure to do this before including with the rest of the ingredients).
Place in a lightly greased 9-inch square baking dish.
Bake, uncovered in a preheated 350° oven for one hour or until eggs are set and knife inserted comes out clean. Edges will be golden brown. Cut into squares. Makes 6 (main course) or 9 (side dish) servings.
I think I’ll go heat up a leftover piece for lunch!