Contributed by (Recipe adapted from “Seasonal Chef” at www.seasonalchef.com)

Ingredients

Vegetable oil for the baking dish
1 lb Spinach (about 2 bunches)
5 Eggs, beaten
1/2 C chopped Parsley
1/2 tsp Dill seeds
1/2 tsp ground Coriander
2 C Cottage cheese
1/2 tsp Salt
freshly ground Black pepper
warm Marinara sauce or grated Parmesan cheese (optional).

Instructions

Preheat the oven to 350°F. Generously oil an 8-by-10-inch gratin dish or a 9-inch square baking pan. In a large skillet over medium-high heat, cook the spinach with the water clinging to its leaves, tossing frequently, until the spinach is barely wilted. (Not all the spinach will fit into the skillet at first. Add some first, then as it cooks down, add the rest.) Press out the liquid from the wilted spinach and reserve it in a measuring cup. Finely chop the spinach.

In a bowl, whisk the eggs, parsley, dill, coriander, cottage cheese, salt and a little pepper. Stir in the chopped spinach and 1/4 cup of the reserved cooking liquid and mix well. Pour into the prepared dish and bake until set, about 45 minutes. Let cool for 5 to 10 minutes. To serve, cut into diamonds or squares. Top with warm marinara sauce and/or grated cheese.

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