Spinach Puff (May also be made with Fresh Kale, Collard Greens, Beet Green)
Portion Size: ½ cup spinach
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 5 ounce frozen chopped spinach, thawed or may use fresh spinach (8 cups) or Other vegetables. | Washed, trimmed and chopped. Remove any stems or tough membranes. |
| 4 teaspoons bread crumbs | |
| 1 cup low fat cottage cheese | |
| 3 eggs | |
| 1½ cups shredded low fat Swiss or cheddar cheese | |
| ½ cup flour | |
| ¼ cup margarine, melted | |
| ¼ teaspoon onion salt |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | Drain spinach well in a colander, pressing out liquid with a spoon. | |
| 2 | Spray a baking dish; with non stick cooking spray. | |
| 3 | In a bowl, blender container, or food processor bowl, combine cottage cheese and eggs. | |
| 4 | Add shredded cheese, flour, margarine, and onion salt. | |
| 5 | Beat with an electric mixer, or cover and blend or process till smooth. Stir in spinach. | |
| 6 | Transfer mixture to the prepared dish. | |
| 7 | Bake in a 350°F oven about 1 hour or till a knife inserted near the center comes out clean. | Cook until internal temperature reaches 135°F. |
Variation: Spinach can be steamed, braised, microwaved, roasted, stir fry. May add choice of herbs or spices for flavor.
Posted in Vegetable Recipes
