| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
Greek |
Casserole |
12 |
Servings |
INGREDIENTS
| 7 |
|
Eggs |
| 7 |
tb |
Flour |
| 1 |
lb |
Feta cheese |
| 2 |
lb |
Cottage cheese |
| 12 |
oz |
Sharp Cheddar cheese; grated |
| 3 |
pk |
(10-oz) frozen chopped spinach; drained |
| 1/4 |
lb |
Butter; melted |
| 1 |
lg |
Onion; chopped |
| 1 1/2 |
ts |
Oregano |
INSTRUCTIONS
Mix eggs and flour. Rinse Feta cheese to remove salty brine, and crumble
into egg mixture. Add all other ingredients. Pour into a buttered 9x13
casserole. Bake at 350° for 1 hour. Yield: 12 to 14 servings.
DIANNE TUCKER (MRS. ROBERT W.)
From <Traditions: A Taste of the Good Life>, by the Little Rock (AR) Junior
League. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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“I bet you’re wondering where you are going to go to church tomorrow.”