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
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.
We were sad when a local neighborhood business on Cedarville Street, Groceria Italiana, closed their doors last summer..
But here’s the good news!
It has recently reopened as Bloomfield Groceria. It’s really close to Steve’s work so he picked up this wonderful ravioli and brought it home.
We are thrilled they are in business under new proprietors.
Especially after tonight’s dinner of their delicious Spinach and Cheese Ravioli. I sautéed baby spinach- you can see it peeking out underneath.
And I grated some fresh Parmigiano-Reggiano on top. I asked Steve if he could to pick up mushroom ravioli for dinner next week.
Here’s an Pittsburgh Post-Gazette article written by Bob Batz, Jr., about the new Bloomfield Groceria
My brother’s Romanian Red garlic has added a lot to this week’s cooking.
Baby spinach. Sautéed in olive oil and garlic with pine nuts.
Friday night. Supper.
Making good use of the garlic my brother David sent from Okanogan. Cherry tomatoes courtesy of Deb snd Sy’s vines growing along the Ohio River. Steve brought home the fresh pasta.
Sautéed baby spinach in olive oil with garlic.