Ingredients
1/2 red onion, thinly sliced
2 oz. baby mushrooms, sliced
1/2 T. EVOO
1/4 tsp. salt
1/4 tsp. pepper
1 (10 oz.) pkg. frozen chopped spinach, thawed
1 (8 oz.) cottage cheese
1/2 C. grated Pecorino
1/2 C. grated sharp cheddar cheese
2 eggs, lightly beaten
1 1/2 T. flour
Preparation
Heat oven to 375 degrees. In a lg. skillet, saute onion and mushrooms in the oil over med. high heat until softened, about 5 min. Add salt and pepper. Squeeze the spinach to remove as much liquid as possible. In a lg. bowl, stir together the spinach, the cooked onions and mushrooms, the cottage cheese, and the grated cheeses. Mix the eggs and flour. Pour the mixture into a lightly greased 1 1/2-2 qt. casserole and bake 40-45 min.
You can add 2 oz. of pimientos for color.
