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.