Ingredients
Scale
- 1 tablespoon olive oil, divided
- ½ medium yellow onion, finely diced
- 2 garlic cloves, minced
- 10 oz frozen chopped spinach, thawed and squeezed very dry
- 6 large eggs
- 1 cup plain cottage cheese
- ¾ cup crumbled feta, about 4 oz
- 2 tablespoons chopped fresh dill or 1 teaspoon dried dill
- ¼ teaspoon black pepper
- ⅛ teaspoon nutmeg, optional
- Up to ¼ teaspoon fine salt, optional
Instructions
- Heat the oven to 375°F. Grease a deep 9-inch pie dish with at least 6 cups capacity using one teaspoon of the oil.
- Squeeze the thawed spinach thoroughly and break apart the clumps.
- Heat the remaining oil in a skillet. Cook onion for 4–6 minutes, add garlic for 30 seconds, then stir in spinach for 1–2 minutes. Remove from heat and cool briefly.
- Blend eggs and cottage cheese until mostly smooth. Add pepper, optional nutmeg, and optional salt, considering the feta’s saltiness.
- Fold the egg base together with the spinach mixture, dill, and feta.
- Pour into the dish without overfilling. Bake for 35–45 minutes, or until the center is set and reaches 160°F. Tent loosely if browning too quickly.
- Rest 10–15 minutes before cutting into six slices.