This is a dish I’ll be offering my clients. I first saw it in Parents magazine and absolutely love it! Ingredients can be omitted or added easily and it’s tasty. It’s also helped me enjoy spinach more. I omit the flour.
Serves: 8 Prep Time: 15 mins Cook Time: 45 mins Ingredients:
1 small red onion, diced (about 1/2 cup)
5 ounces baby portabella mushrooms, stems removed and sliced
1 tablespoon olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 (9 ounce) packages of frozen chopped spinach, thawed
1 (16 ounce) container fat-free small curd cottage cheese
3/4 cup grated Pecorino
3/4 cup grated sharp white cheddar cheese
2-3 Italian style sweet roasted red pepper slices, diced
3 eggs, lightly beaten
3 tablespoons unbleached all-purpose flour
Heat oven to 375 degrees F. Spray a 2 and 1/2 quart casserole dish lightly with non-stick spray and set aside until ready to use. In a 12-inch skillet, sauté the red onion and mushrooms in the olive oil over medium-high heat until softened, about 3-5 minutes. Add the salt and pepper. Remove from heat and allow to cool while preparing the spinach mixture. Squeeze the spinach to remove as much liquid as possible. Place spinach in a large bowl along with the cottage cheese, Pecorino, sharp white cheddar, roasted red pepper, onions, and mushrooms. Stir well and then mix in the eggs and flour until all is well combined. Pour the mixture into the casserole dish and bake for 45 minutes. Allow to cool for 5 minutes before serving.