| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Jewish | 1 | servings | |
INGREDIENTS
| 1 | lb | Cottage Cheese; (I used 1%) |
| 1 | pk | (10 oz) chopped spinach (thawed and drained) |
| 1 | lg | Onion; diced small |
| l | Large egg | |
| Freshly ground pepper | ||
| Oregono or Italian seasoning; to taste, Thank you Brian | ||
| 3/8 | c | Wheat Germ-this adds sweetness; (I will save the matzo meal for Pesach) |
| 3 | tb | Grated Parmesan cheese; or more |
INSTRUCTIONS
Adapted from Spinach Pie from "A Taster's Delight" Preheat oven to 350. Soft saute in pan or microwave 2/3 of the minced onion. Mix together all the ingredients until well blended, including the raw and sauteed onions and parmesan cheese. Bake for 1 hour in a small cassarole. We ate it hot. serves 3-4 as a main course Posted to JEWISH-FOOD digest by "W. Baker" <wbaker@panix.com> on Dec 16, 1998, converted by MM_Buster v2.0l.
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