Serbian Spinach

2 boxes (10 ounces each) frozen chopped spinach, thawed and squeezed dry (see note)

6 eggs

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