Cottage Cheese Casserole with Potatoes, Spinach, and Rosemary
⏳ Time
1 hour
🥕 Ingredients
9
🍽️ Servings
3
Description
A light vegetable salad with a vinegar dressing, aged cheese (such as gouda), and pine nuts will make a great accompaniment to the casserole. Chilled casserole also makes for a wonderful office lunch.
Ingredients
- Cottage cheese - 8.8 oz
- Chicken Egg - 2 pieces
- Potato - 4 pieces
- Frozen spinach discs - 5.3 oz
- Fresh Rose Hips - 1 tablespoon
- Fresh basil leaves - 1 tablespoon
- Salt - to taste
- Olive Oil - 1 tablespoon
- Wheat Flour - 3 spoons
Step by Step guide
Step 1
Boil the potatoes, and towards the end of cooking, add rosemary leaves and stems to the water. When draining, the leaves will stick to the potatoes. Remove and discard the stems, then mash the potatoes.
Step 2
Place the spinach in the microwave to defrost for about five minutes, then keep it on full power for an additional three minutes.
Step 3
Lightly beat the eggs and mix them with the cottage cheese, flour, salt, and basil.
Step 4
Add the spinach and potato with rosemary to the mixture and stir until well combined.
Step 5
Grease the pan with olive oil and pour the mixture into it.
Step 6
Place in a preheated oven and bake at a medium-low heat for about 40–50 minutes.
Step 7
Serve with sour cream, cheese, green salad, and pine nuts if desired.
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