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Ingredients
6
Original recipe yields 6 servings
Directions
Nutrition Facts
Per Serving:
383 calories; protein 19.9g; carbohydrates 35.5g; fat 18.9g; cholesterol 57mg; sodium 1011.6mg. Full Nutrition
Most helpful positive review
I followed the advice of a few reviewers (and my own instincts) and made a few changes: I cut the spinach in half and the breadcrumbs in half; I added 2 eggs to make it cuttable; I skipped the dill and poultry seasoning and instead added 1 teaspoon minced garlic; I also substituted 15 ounces of ricotta for the 8 ounces of cottage cheese. Read More
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(37) Most helpful critical review
I'm sorry but we didn't enjoy this at all. The onions over powered the entire dish. I may make it once more and omit the onions and add 5 eggs to help hold it together. Read More
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(3) Reviews: Most Helpful
I followed the advice of a few reviewers (and my own instincts) and made a few changes: I cut the spinach in half and the breadcrumbs in half; I added 2 eggs to make it cuttable; I skipped the dill and poultry seasoning and instead added 1 teaspoon minced garlic; I also substituted 15 ounces of ricotta for the 8 ounces of cottage cheese. Read More
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(37) 
Will definitely make it again, but with some alterations. I used 1/2 the spinach so it stayed good and cheesy, but I should have cut the breadcrumbs too (way too much). Next time I'm adding garlic and taking out the poultry seasoning (made it taste like stuffing to me). Note: tastes great the day you make it, but loses its appeal the next day as leftovers. Read More
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(34) 
I liked it..but changed it a bit- used mozzarella instead of feta omitted the dill and poultry seasoning and added four eggs to make it 'cuttable'...it was delicious! oh and I used frozen spinach without any problems I just made sure that I defrosted it and squeezed all of the water out. Read More
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(20) Advertisement
This is such a flavorful dish, you wouldn't know you were eating spinach! Rather than going to the extra effort of buying or making a pie crust, we just baked it in a shallow casserole dish. The only change I made, was using ricotta cheese rather than cottage. It's a little on the salty side, so, if watching your salt, cut back a bit on the poultry seasoning. I used the left overs the next day in an omlette and it was amazing! Will definately make again and again and again. This may replace the boring green bean casserole at Thanksgiving! Read More
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(12) 
So yummy! Made a few changes- saute'd onions in some olive oil then threw in the spinach and cooked them for about 3 min's. Then I added feta and instead of cottage cheese I used a dollop of creme fraiche. I let everything cook together in the pan for a couple of minutes then placed it in the casserole dish. I omitted the butter and just sprinkled breadcrumbs on top and baked it for about 10 min's. Unbelievably tasty! Read More
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(8) A nice light dish good with soup. It's kind of like a warm salad. Oh yeah and note to self: next time don't use frozen spinach.... Read More
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(7) Advertisement
Very yummy! Only when I make it I use about 1/2 of the ammount of bread crumbs the recipe calls for. I prefer to taste the spinach and cheeses most and the crust least. This is a very quick and easy alternative to spanikopita! Read More
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(7) mmmm this is so delicious! The only thing I changed was I didn't add the poultry seasoning. It doesn't need it. I also added an egg. It tastes just like spanikopita and it was so easy. Read More
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(5) 
First i shall reduce the amount of the spinach then followed with add more eggs. here i use 5 med eggs but the spinach i used was almost 2 pounds. Mix 2 kinda cheese; Ricotta & Cottage together. I omit the dill instead of oregano black pepper nutmeg salt pinch of poultry seasoning and i only use garlic (since my hubby doesn't like onion). Last i accompany this pie with slices of Foccasia bread & red wine!...Hemmmmm..mama mia... Read More
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(5) I'm sorry but we didn't enjoy this at all. The onions over powered the entire dish. I may make it once more and omit the onions and add 5 eggs to help hold it together. Read More
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(3) 
