Spinach Casserole with Pesto Sauce
by Editorial Staff
Spinach casserole is not only healthy but also delicious!
Ingredients
- Pine nuts – 1/4 cup
- Frozen spinach leaves (thawed and squeezed out of water) – 1 cup (320 g)
- Cottage cheese – 1 glass
- Monterey jack cheese – 1 glass
- Pesto sauce – 1/4 cup
- Eggs (slightly beaten) – 4 pcs.
- Milk – 1/4 cup
- Tomato (chopped) – 1 pc.
- Parmesan cheese (finely chopped) – 1/4 cup
- Fresh basil leaves for garnish
Directions
- Turn on the oven to preheat 180 degrees. Grease a small ovenproof dish (about 300 g) with vegetable oil and place on a rimmed baking sheet.
- Pour the pine nuts into a frying pan and fry over medium heat, stirring for about 5-7 minutes, until the nuts start to change in color to light brown.
- In a small bowl, combine cottage cheese, spinach, Monterey cheese, pesto, and toasted pine nuts. Add eggs and milk, mix well and put the mixture in a prepared mold.
- Place the dish in the oven and bake for 25-30 minutes. Remove the prepared casserole from the oven, let it cool at room temperature for about 5 minutes, and then put the chopped tomatoes on top, sprinkle with Parmesan and garnish with basil.
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