Yield: 1 servings
Measure | Ingredient |
---|---|
1 pounds | Cottage Cheese; (I used 1%) |
1 pack | (10 oz) chopped spinach (thawed and drained) |
1 large | Onion; diced small |
\N litre | Large egg |
\N \N | Freshly ground pepper |
\N \N | Oregono or Italian seasoning; to taste, Thank you Brian |
⅜ cup | Wheat Germ-this adds sweetness; (I will save the matzo meal for Pesach) |
3 tablespoons | Grated Parmesan cheese; or more |
Adapted from Spinach Pie from "A Taster's Delight" Preheat oven to 350. Soft saute in pan or microwave ⅔ of the minced onion. Mix together all the ingredients until well blended, including the raw and sauteed onions and parmesan cheese. Bake for 1 hour in a small cassarole. We ate it hot. serves 3-4 as a main course Posted to JEWISH-FOOD digest by "W. Baker" <wbaker@...> on Dec 16, 1998, converted by MM_Buster v2.0l.