CASSEROLE - SPINACH PIE PARMA

By akselden

Ingredients

• 2 C. garlic-onion croutons,crushed
• 1/4 C. butter or margarine, melted
• 1 lb. fresh spinach, torn or 1 10-oz package frozen chopped spinach, thawed and well drained
• 1/4 C. water
• 3 large eggs, lightly beaten
• 1 C. small-curd cottage cheese
• 1/4 C. freshly grated Parmesan cheese
• 1/4 C. chopped onion
• 2 T. sour cream
• 2 to 3 cloves garlic, pressed
• 1/2 tsp. salt
• 1/8 tsp. ground red pepper
• 4 oz. Monterey Jack cheese, cut into 1/4-inch cubes
• 2 T. freshly grated Parmesan cheese

Details

Servings 6

Preparation

Step 1

Combine croutons and butter, stirring well; press into bottom of an 8-inch square baking dish.

Combine spinach and 1/4 C. water in a skillet; cover and cook over medium heat 4 minutes or until wilted. Drain well on paper towels.

Combine spinach, eggs, and next 7 ingredients, stirring well; stir in Monterey Jack cheese, and spoon over prepared crust.

Bake at 350° for 35 minutes. Sprinkle with 2 T. Parmesan cheese, and let stand 5 minutes.