Baked Spinach and Sumac Pastries
INGREDIENTS:
1 lb Cottage cheese
3 Eggs -- beaten
1/4 c Butter -- melted
1/4 lb Swiss cheese -- grated
10 oz Frozen spinach -- thaw,drain
Chop
3 tb Flour
1 lb Cottage cheese
3 Eggs -- beaten
1/4 c Butter -- melted
1/4 lb Swiss cheese -- grated
10 oz Frozen spinach -- thaw,drain
Chop
3 tb Flour
A crustless quiche of spinach, with Swiss and cottage cheeses. This is always a favorite, and is so versatile it can be used in a number of different settings -
as a vegetable, for luncheon, as an entree, or even as a first course. When teamed up with a tomato salad and crusty peasant bread, it makes a light, yet filling repast.
1. Preheat the oven to 350F degrees. Butter a 1-1/2 quart casserole.
2. Combine the cottage cheese, eggs, butter and Swiss cheese in a large mixing bowl.
3. Add the spinach and flour and blend thoroughly.
4. Transfer the quiche mixture to the prepared casserole. (The pudding may be prepared 6 to 8 hours in advance up to this point and refrigerated. Return to room temperature before baking.) 5. Bake for 60 minutes until the custard sets. Let cool for 10 minutes before cutting into portions and serving
6 to 8 side-dish portions; 4 to 6 luncheon portions
as a vegetable, for luncheon, as an entree, or even as a first course. When teamed up with a tomato salad and crusty peasant bread, it makes a light, yet filling repast.
1. Preheat the oven to 350F degrees. Butter a 1-1/2 quart casserole.
2. Combine the cottage cheese, eggs, butter and Swiss cheese in a large mixing bowl.
3. Add the spinach and flour and blend thoroughly.
4. Transfer the quiche mixture to the prepared casserole. (The pudding may be prepared 6 to 8 hours in advance up to this point and refrigerated. Return to room temperature before baking.) 5. Bake for 60 minutes until the custard sets. Let cool for 10 minutes before cutting into portions and serving
6 to 8 side-dish portions; 4 to 6 luncheon portions