- 2 bunches spinach, stems removed
- 5 eggs, beaten
- ½ cup chopped parsley
- ½ tsp. dill seeds
- ½ tsp. ground coriander
- 2 cups small-curd cottage cheese
- Salt and freshly milled pepper
- Preheat oven to 350 degrees F. Grease an 8- x 10-inch gratin dish.
- Cook the spinach with water clinging to its leaves in a wide skillet over medium-high heat until wilted. Press out the liquid to reserve. Finely chop the spinach.
- Beat the eggs and add the herbs and cheese along with ½ tsp. salt and a little pepper. Stir in the chopped spinach and the reserved cooking liquid. Pour into the prepared dish and bake until set, about 45 minutes. Let cool for 5 minutes, then cut into diamonds or squares.
- Makes 6 servings.
