*****a great South Beach recipe. I love it at work, for snack or lunch.
AND HERE IT IS GOING IN MY LUNCH BAG.
Spinach Squares/Spinach Soufflé
Bake one hour at 350º. Use 9” square pan or 7 x 11 pan. Number of servings depends on size of square and whether you are using this as an appetizer or as a side vegetable.
2 Tbs. butter
1 small onion chopped (Leeks are a good substitute.)
1/4 lb. mushrooms, sliced
1 lb. cottage cheese
2 10 oz. packages chopped frozen spinach, thawed & well-drained– or –
fresh spinach, washed/dried/chopped, 6-8 cups loosely packed
1/4 lb. shredded yellow cheese - or –
1/2 cup grated parmesan cheese
1/2 tsp. herbs, blending pepper, dry basil, oregano
3 Tbsp. Flour or 1/4 cup fine dry bread crumbs (optional)
Melt butter, cook onions and mushrooms until soft.
Beat eggs w/ whisk. Add cottage cheese, spinach, cooked onion/mushroom mixture. Add grated cheese and herbs. Add flour or bread crumbs, if using. (Without the flour or crumbs, there’ll be a bit more liquid, but it’s manageable.)
Spread in greased (Pam-sprayed) pan. Bake one hour (check after 45 minutes for firmness) at 350º. Allow to cool before slicing. (Drain squares before putting them on a serving plate, if using no flour/bread crumbs.)
May be served warm and eaten w/ fork or served at room temperature and eaten with fingers.
NOTE: If using chard or other substitute vegetable, consider steaming the chopped veggie then drain really well before adding to egg mixture. Raw zucchini will produce quite a lot of liquid as it cooks. Raw spinach also releases quite a bit of liquid. To bake up reasonably firm “souffle’”, you’ll need to minimize liquid.