2 boxes (10 ounces each) frozen chopped spinach, thawed and squeezed dry (see note)
8 ounces sharp cheddar, cut into 1-inch cubes
1 container (16 ounces) cottage cheese
1¼ tablespoon oregano
1 stick (8 tablespoons) cold butter, cut into 1-inch cubes
6 tablespoons all-purpose flour
1 teaspoon salt
Heat oven to 350 degrees.
Put spinach in a 3-quart casserole dish and use a fork to separate spinach a bit.
In another bowl, lightly whisk eggs. No need to whip them, just break them up a bit. Pour eggs over spinach.
Add remainding ingredients to the dish and weave a fork through the mixture to blend it. Don't mix it, just fold it a couple of times; you want to be able to see spinach, eggs, cheese, etc. It's not too pretty but that's OK.
Put into center of oven and bake 50 minutes to 1 hour. Eggs and cheese should be melted but you don't want it to dry out.
Serves six to eight.
Cook's note: Thaw spinach a day ahead and place in colander with heavy bowl on top to further squeeze out liquid. Give spinach a good squeeze with bare hands before putting in casserole dish.
Susan Stark, Daily Herald
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