Written by Shannon Begart
This is a flavorful casserole that can be served as a perfect side dish to pair with chicken or fish, or as a protein-rich main course with a green salad and crunchy bread. It’s warm and comfortable even on the coldest winter days.
Serves 6 to 8 people. See the printable .PDF file attached to this article.
material
1 medium onion, chopped
2 tablespoons olive oil
2 cloves of garlic (crushed or finely chopped)
2 to 3 10-ounce boxes of frozen spinach, thawed and drained, or 2 packs of fresh spinach
8 ounces grated cheese – you can use Muenster, Swiss, Monterey Jack, or cheddar cheese
6 ounces cottage cheese
1/2 cup cooked quinoa
2 eggs (lightly beaten)
1 can (15 oz) chickpeas/chickpeas, drained
1/2 teaspoon allspice
Instructions
Add the olive oil to a large frying pan and add the onions. Fry the onions and add the chopped garlic. Once the onions start to cook and become translucent, add the spinach and cook gently for a few minutes until the spinach starts to wilt. Remove from burner.
In a large bowl, combine all remaining ingredients with spinach and onion mixture and stir until all ingredients are incorporated.
Pour into an oven-safe casserole dish. Sprinkle remaining cheese over casserole. Bake at 350 degrees for 30-45 minutes until ready.
Optionally, you can serve this dish with a few tablespoons of plain yogurt if you prefer.
enjoy!