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Spinach Florentine Bake
This nutritious side dish is rich in protein and iron, and very gentle on the digestive system. It's ideal for those with Crohn’s disease or Ulcerative Colitis who are looking for a flavorful way to vary their vegetable intake.
Prep:
5
|
Cook:
60
4
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Easy
Ingredients
1 pound dry curd cottage cheese
2 eggs
1 (10-oz) package frozen chopped spinach, thawed and drained
1 clove garlic, minced finely
salt to taste
pepper to taste
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454 grams dry curd cottage cheese
2 eggs
1 (283-gram) package frozen chopped spinach, thawed and drained
1 clove garlic, minced finely
salt to taste
pepper to taste
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Rating
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Dietary Therapies
Dietary Requirements
Meal Type
Occasion
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Applicances
Cuisine
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Disease state
Instructions
- Preheat oven to 350°F (180°C).
- Mix all ingredients together well, and pour into a loaf pan.
- Bake at 350°F (180°C) for about an hour until the mixture has set and the top is golden brown.
- Cool and slice - see notes for serving suggestions.
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Nutritional Info
Storage
Notes
Serving Tips
- With Sauce: Serve the slices with a homemade tomato sauce for extra moisture and richness.
- Extra Cheese: Before baking, you can sprinkle the top with a little extra aged cheese (such as Cheddar or Gouda aged for more than 30 days) for a crispy crust.
- Lunch: This dish is also delicious served cold, making it a perfect protein-rich lunch to take on the go.
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