 | Spinach and Cottage Cheese Preheat oven to 350°. Wash and trim stems from 8 cups spinach and add to a large pot of boiling water. Cook until tender, about 5 minutes. Drain, rinse, and squeeze out moisture. Coarsely chop. Whisk 4 large egg yolks in a bowl until smooth. Add 2 tbsp chopped fresh dill and 2 tbsp chopped fresh parsley. Stir in spinach and 2 cups cottage cheese. Season with salt, pepper and grated nutmeg. Pour into buttered baking dish and bake for 45 minutes, until set. Let cool and cut into squares. -Ellen Ecker Ogden, author of From the Cook's Garden cookbook |