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

  1. 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.
  2. 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.
  3. 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.
  4. 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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