Cottage Cheese Noodle Bake |
|
 |
Prep Time: 45 Minutes Cook Time: 60 Minutes |
Ready In: 105 Minutes Servings: 8 |
|
This is a variation on the Greek spinach pie, Spanokopita. Spaghetti is used instead of filo leaves. It's easier to make and tastes great the next day. Ingredients:
1 (1 lb) box thin spaghetti |
1 lb spinach, raw or 1 lb frozen spinach |
1 tablespoon olive oil |
1/2 lemon, juice and rind of |
2 tablespoons olive oil |
1/2 teaspoon dried basil |
1/2 teaspoon dried thyme |
1 teaspoon dried oregano |
1 teaspoon paprika |
1 teaspoon salt |
1/2 teaspoon pepper |
1 1/2 cups coarse diced onions |
1 1/2 cups cooked rice |
3 tablespoons seedless raisins |
1/2 cup water |
1 (24 ounce) container cottage cheese, of choice |
2 eggs |
1/2 teaspoon salt |
1/2 teaspoon pepper |
3/4 cup breadcrumbs |
2 tablespoons melted butter |
1/2 teaspoon paprika |
Directions:
1. Cook spaghetti al dente, rinse, drain and set aside.
2. Cook spinach til tender; drain and place in bowl. Add 1 tblsp olive oil, lemon juice and rind to spinach; mix well, set aside.
3. Saute onions with spices in the 2 tblsp olive oil until transparent.Stir in rice, water and raisins; heat through; set aside.
4. In separate bowl, stir eggs with salt and pepper. Add cottage cheese and mix well; set aside.
5. Combine bread crumbs, paprika, butter and set aside.
6. In a 13 x 9 oiled pan, layer: 1/2 of the onions, then 1/3 of the spaghetti, next all the spinach, then 1/3 spaghetti, then all the cheese, then remaining onions, then remaining spaghetti.
7. Sprinkle on the topping.Dab on more butter if desired.
8. Bake 350 degrees, for 1/2 hour. Lay a piece of foil over top and continue to bake for another 35 minutes or til done.
9. Allow to cool/set for a half hour before cutting.
10. Top servings with dollops of yogurt if desired.
|
|