Ingredients
1 pound fresh organic baby spinach stems removed
1 yellow, sweet onion chopped
1 T Olive oil or organic butter
1 pint of organic cottage cheese
3 to 4 (depending on size) organic eggs beaten
1/2 cup organic sour cream
1/4 cup organic all purpose flour
grated nutmeg to taste
salt and pepper to taste
10 oz (or more if you desire) cubed organic sharp cheddar cheese
1 cup panko or homemade bread crumbs
4T melted organic unsalted butter
Preparation
Preheat oven to 375 Sauté onion in 1 T olive oil or butter until soft. Coarsely chop spinach and put into soufflé dish. Combine all but last two ingredients and mix well. Chill for about an hour. Can be frozen at this time, for up to one month. Melt butter and add panko or bread crumbs until slightly browned and spread over the top of the soufflé. Bake until top has browned, and bubbling, approximately an hour and 15 minutes. Remove from oven and let cool for 10 to 15 minutes before serving. Pair with a Pinot Gris or unoaked Chardonnay, for a white wine or a Malbec or Tempranillo, for a red wine. Better the second day as left overs. Cheers!
