Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| 1 pack | (10-oz) frozen chopped spinach |
| 6 ounces | Feta cheese crumbled |
| ½ cup | Cottage cheese |
| 6 \N | Green onions(including tops) sliced |
| 1 tablespoon | Olive oil |
| 1 teaspoon | Dry basil |
| ¼ teaspoon | Pepper |
| ¼ teaspoon | Garlic salt (I use garlic powder) |
| 4 \N | Eggs (I have substituted egg beaters) |
| ½ cup | Milk |
PASTRY PIE SHELL
From: deneroff@... (janet & marty deneroff) Date: Tue, 9 Jul 1996 08:26:20 -0700 bake pie shell in a preheated oven for 10 minutes . let cool Squeeze out as much liquid as possible from spinach; set aside. In a blender or food processor chirl feta cheese, cottage cheese, onions, oil,basil,pepper,and garlic until smooth. I do it by hand because i do not have a dairy blender or food processor. Add eggs and milk and blend well. Add spinach and whirl briefly to mix. Pour into pastry shell. Bake in a 400 degree oven for 20 minutes; reduce temperature to 350 fo and bake for 15 to 20 minutes or until a knife inserted in center comes out clean. Let stand on a wire rack foar 10 minutes or bring to room temperature fbefore cutting into wedges to serve. Makes five servings. This recipe comes from my vegetarian cookbook.
I thought people would enjoy some meatless dishes for the nine days. I am writing this recipe from sunny california.
JEWISH-FOOD digest 243
From the Jewish Food recipe list. Downloaded from Glen's MM Recipe Archive, .