Ingredients:
625 g fresh spinach leaves
450 g low-fat cottage cheese
4 eggs
Salt, to taste
Pepper, freshly ground
1 tbsp fresh thyme leaves, or
1 tsp dried leaves
1/4 tsp nutmeg, grated
175 g Gruyere or Cheddar cheese, grated
Directions:
Cook the spinach in a steamer for five minutes. Squeeze out any excess moisture, and then set aside to cool slightly. Beat together the cottage cheese, eggs and seasoning in a large bowl,then stir in the thyme, nutmeg, cheese and cooked spinach until everything is evenly combined. Pour the mixture into an oval gratin dish and bake at 180C (350 F) for an hour until set and lightly golden. Serve with a mixture of crisp salad leaves, a potato salad or sauteed potatoes and freshly cooked seasonal vegetables. Not suitable for freezing.
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