This recipe is from a woman named Becky in 1980. It has been a family favorite since then. Somewhere I have the original recipe card.
Spinach Pie
Butter a 9″ glass pie plate. Preheat oven to 325 degrees
In a large bowl mix together:
2 10 oz packages Frozen Chopped Spinach, thawed, drained and squeeze out as much water as possible
4 Eggs
1 16 ounce container Cottage Cheese, (I like the small curd)
2 Cups of shredded Extra Sharp Cheddar Cheese ( I have added a bit of shredded Gruyere or fresh Parmesan on occasion)
Salt and Pepper to taste. The cheese is salty to me so I don’t add much salt.
Pour into the buttered pie plate. Bake for 45 minutes or until knife in center comes out clean.
Let rest a bit before slicing so the wedge holds shape nicely.
Yum! I have a similar (but less healthy) version of that recipe, that also uses mayonnaise and lemon juice. I’ve always made it in a loaf pan, but I think I’ll try yours this week!
Looks delicious!
Looks delicious
I will be trying this very soon !
I just happen to have 2 packages of frozen spinach. Maybe its what for dinner tonight.
Sounds delicious and so easy, will definitely try this out. Have everything except the cottage cheese. Thanks for sharing abother great recipe.
Can fresh spinach be used rather than frozen? I always have fresh spinach on hand.
You’d have to chop a lot of it but let me know. Two packages equals 20 ounces. That’s a lot to chop.
Thanks, Ruth. I’ve used a food scissors in the past to “chop” spinach, making the task much easier.
Send a pic of your pie and I’ll add it to the post.
Delish!