Ingredients
- cups cottage cheese
- eggs, beaten
- (10 ounce) packages chopped frozen spinach, thawed and squeezed dry
- /2 teaspoon salt
- /8 teaspoon ground nutmeg
- /2 cups shredded Cheddar cheese, divided
Instructions
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Step 1
Preheat your oven to 350°F and grease an 8-inch square baking dish. In a large bowl, whisk together the cottage cheese and eggs until smooth. I like to really squeeze the thawed spinach in a clean towel until it’s bone-dry—that’s the secret to avoiding a watery bake. Stir in the spinach, salt, nutmeg, and 1 1/4 cups of the cheddar until everything is well blended. Spread the mixture evenly into the prepared dish. Bake for about 45 minutes, until the top is set and lightly golden. Remove from the oven and sprinkle the remaining 1/4 cup of cheddar over the top. Let it rest for 5 minutes
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Step 2
this helps it firm up perfectly. Slice into squares and serve warm. It’s a humble dish, but one that always gets smiles around the table.
Chef's Tip
I've learned over the years that thoroughly drying the spinach is non-negotiable. After thawing, I wrap it in a clean kitchen towel and twist hard to extract every bit of liquid. This small effort guarantees a souffle that's firm, not soggy.
Storage Tips
Store leftovers in an airtight container in the fridge for up to 4 days. It freezes beautifully for up to a month—just thaw overnight and reheat in a 300°F oven until warmed through.
Variation Tips
For a heartier dish, fold in crumbled bacon or diced ham before baking. You can also swap the cheddar for Gruyère or smoked gouda to add a nutty, sophisticated depth.