Recipe adapted from “Vegetarian Cooking for Everyone” by Deborah Madison (Broadway Books, 1997). 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.
How To Make Cottage Cheese and Spinach Gratin
- vegetable oil for the baking dish
- 1 lb spinach equivalent to about 2 bunches or 1 1/2 10-oz. bags
- 5 eggs beaten
- 1/2 cup parsley chopped
- 1/2 tsp dill seeds
- 1/2 tsp ground coriander
- 2 cup 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
- Preheat your oven to 350 degrees Fahrenheit.
- 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. Note: not all the spinach will fit into the skillet at first. Thus, you have to cook them gradually.
- Press out the liquid from the wilted spinach and reserve it in a measuring cup.
- After cooking the spinach, chop it finely. In an adequately-sized bowl, whisk the eggs, parsley, dill, coriander, cottage cheese, salt, and a little bit of the pepper.
- Stir in the chopped spinach and 1/4 cups of the reserved spinach liquid and mix well.
- Pour the spinach mixture into the oiled dish and bake it in the oven for about 45 minutes.
- After baking, let the spinach cool for 5 to 10 minutes.
- Cut the spinach into diamonds or squares and top it with warm marinara sauce and/or grated cheese. Serve and enjoy.