Spinach Hua Pia (Casserole) |
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Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 12 |
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With coconut and soy sauce. It sounded so different that I had to post it. It is from a Connecticut compilation cookbook and the comment there states the best spinach dish you've ever tasted but I haven't make yet so I can't vouch for that. I hope it is the best! Note-can be made up to 2 days prior and keep in the refrigerator. Ingredients:
3 (10 ounce) packages frozen spinach, thawed. drained, chopped |
3 cups cottage cheese, drained |
3 cups flaked coconut |
4 eggs |
1 1/2 cups sour cream |
1/2 cup flour |
1/3 cup soy sauce |
Directions:
1. Place spinach on paper towels and squeeze out as much liquid as possible.
2. Combine spinach, cottage cheese and coconut.
3. In a blender, combine eggs, sour cream, flour and soy sauce. Blend until smooth.
4. Fold into spinach mixture.
5. Spoon into ungreased 2 1/2 quart casserole.
6. Refrigerate, covered for up to 2 days or bake now.
7. Bake, uncovered at 350 degrees for 40-45 minutes.
8. Allow to cool 10 minutes before serving.
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