Four-Cheese Spinach Bake Recipe

Publisher Photo

Four-Cheese Spinach Bake Recipe

Be the first to add a review
Publisher Photo
"This rich cheesy dish is the only way I can get my kids to eat spinach," writes Trish Nelson of Lynn Center, Illinois. "It makes a lovely brunch bake, and traditionally, I always serve it on Christmas Eve. But because it's so light and yummy, my family asks for this crustless quiche year-round."
MAKES:
10-12 servings
TOTAL TIME:
Prep: 10 min. Bake: 40 min. + standing
MAKES:
10-12 servings
TOTAL TIME:
Prep: 10 min. Bake: 40 min. + standing

Ingredients

  • 8 eggs, beaten
  • 4 cups small-curd cottage cheese
  • 1 carton (15 ounces) ricotta cheese
  • 1/3 cup all-purpose flour
  • 1/2 teaspoon salt, optional
  • 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
  • 2 cups (8 ounces) shredded cheddar cheese
  • 2 cups (8 ounces) shredded mozzarella cheese
  • 1/2 cup finely chopped green onions

Directions

In a large bowl, combine the eggs, cottage cheese, ricotta cheese, flour and salt if desired. Add the remaining ingredients; mix well. Pour into a greased 13-in. x 9-in. baking dish. Bake, uncovered, at 350° for 40-45 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before cutting. Yield: 10-12 servings.
Originally published as Four-Cheese Spinach Bake in Country Woman May/June 2005, p40

Nutritional Facts

1 each: 320 calories, 20g fat (12g saturated fat), 207mg cholesterol, 553mg sodium, 10g carbohydrate (5g sugars, 1g fiber), 26g protein.

  • 8 eggs, beaten
  • 4 cups small-curd cottage cheese
  • 1 carton (15 ounces) ricotta cheese
  • 1/3 cup all-purpose flour
  • 1/2 teaspoon salt, optional
  • 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
  • 2 cups (8 ounces) shredded cheddar cheese
  • 2 cups (8 ounces) shredded mozzarella cheese
  • 1/2 cup finely chopped green onions
  1. In a large bowl, combine the eggs, cottage cheese, ricotta cheese, flour and salt if desired. Add the remaining ingredients; mix well. Pour into a greased 13-in. x 9-in. baking dish. Bake, uncovered, at 350° for 40-45 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before cutting. Yield: 10-12 servings.
Originally published as Four-Cheese Spinach Bake in Country Woman May/June 2005, p40

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forFour-Cheese Spinach Bake

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review