I would venture to guess that each of my 10 siblings has made a variation of this dish at one time or another since I introduced them to it years ago. The first version of the recipe appeared in a local newspaper, so I tore it out, promptly lost it, and tried to recreate it from memory. I took my creation to Thanksgiving dinner one year, and a star was born. Everyone begged for the recipe, which is so easy I can recite it from memory.
Spinach Pie, as we called it, is now more of a Black Family Thanksgiving tradition than almost any other dish, but I don’t only make it for the holidays. This is a great buffet dish for anytime. It can be a main course for vegetarians. You can use any kind of cheese you want. Add some parsley to the casserole before baking, if you like, or sprinkle some on top after the casserole is baked.
Putting the spinach mixture into a crust turns this into a tart. I suppose you also could make little individual ones in muffin tins. Spinach and cheese casserole freezes very well, so consider doubling this and putting one in your freezer. Serve with sliced tomatoes, and enjoy!
Spinach & Cheese Casserole
- Butter for the baking dish
- 1 (10-oz) box frozen chopped spinach, thawed and squeezed dry
- 6 Tbsp flour (gluten-free is fine)
- 3 eggs, lightly beaten
- 1½ cups cottage cheese
- 1½ cups grated cheddar cheese
- 1 tsp salt, or to taste
- ¼ tsp black pepper
Preheat oven to 350 degrees.
Lightly butter a 1½-quart baking dish or a 9-inch pie plate or an 8-inch square baking dish.
In a large bowl, combine spinach, flour, eggs, cottage cheese, cheddar cheese, salt, and pepper. Stir until well-combined.
Transfer to prepared baking dish. Bake for 40 minutes, or until steaming hot and beginning to brown around the edges.