Spinach-Cheese Bake Was Project for Internship

“This is a recipe that I developed as a project during my dietetic internship,” writes Mary Norris Felando, a registered dietitian. “It’s delicious and a very good leftover, too, as a filling for crepes or omeletes.”

SPINACH-CHEESE BAKE

1 (10-ounce) package frozen chopped spinach

1/2 pound sharp Cheddar cheese

1 (16-ounce) carton cottage cheese

3 eggs, lightly beaten

3 tablespoons flour

1/4 teaspoon salt

1/2 teaspoon black pepper

1/8 teaspoon garlic powder

Thaw spinach and drain well. Cut Cheddar cheese into small cubes. Combine spinach, cheese cubes, cottage cheese, eggs, flour, salt, pepper and garlic powder in large bowl. Spoon into greased 8-inch square baking dish.

Bake at 375 degrees 45 minutes or until set. Let cool 10 minutes. Makes 4 servings.

Variations: Top with 2 ounces shredded mozzarella cheese and 2 tablespoons slivered almonds, or 2 tablespoons Parmesan cheese or sauteed onions.

--MARY NORRIS FELANDO

Burbank

FO PH LOS ANGELES TIMES