VCE--Cottage Cheese and Spinach Gratin

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Cottage Cheese and Spinach Gratin

 

Recipe By :Vegetarian Cooking for Everyone, Deborah Madison

Serving Size : 6 Preparation Time :0:00

Categories : Vegetarian Cooking for Everyon

 

Amount Measure Ingredient -- Preparation Method

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2 bunches spinach -- stems removed

5 eggs

1/2 cup chopped parsley

1/2 teaspoon dill seeds

1/2 teaspoon ground coriander

2 cups small-curd cottage cheese -- (nonfat or lowfat are fine)

salt and freshly milled pepper

 

Preheat the oven to 350ºF. Generously oil and 8 x 10-inch gratin pan.

 

Cook the spinach with the water clinging to its leaves in a wide skillet over

medium-high heat until wilted. Press out the liquid, but reserve it. Finely

chop the spinach.

 

Beat the eggs and add the herbs and cheese along with 1/2 teaspoon of salt and a

little pepper. Stir in the chopped spinach and the reserved cooking liquid.

Pour into the prepared dish and bake until set, about 45 minutes. Let cool for

5 minutes, then cut into diamonds or squares.

 

Source:

" page 288 "

S(ISBN):

" 0-7679-0014-6 "

Copyright:

" 1997 "

 

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Per Serving (excluding unknown items): 59 Calories; 4g Fat (57.7% calories from

fat); 5g Protein; 1g Carbohydrate; trace Dietary Fiber; 156mg Cholesterol; 57mg

Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1/2 Fat.

 

NOTES : This gratin can be an appetizer or the center attraction of a meal. Cut

it into diamonds and serve warm with a simple tomato sauce or at room

temperature garnished with roasted peppers or Cherry Tomato and Olive Relish.

While spinach is always good with eggs, a mixture of beet greens, escarole,

chard, kale, and spinach makes a more interesting nd less predictable dish.

Nutr. Assoc. : 0 0 0 0 0 0 0