COTTAGE CHEESE NOODLE BAKE

Cottage Cheese Noodle Bake image

This is a variation on the Greek spinach pie, Spanokopita. Spaghetti is used instead of filo leaves. It's easier to make and tastes great the next day.

Provided by Kathy228

Time 1h45m

Yield 8 serving(s)

Number Of Ingredients 22

Ingredients

1 (1 lb) box thin spaghetti
1 lb spinach, raw or 1 lb frozen spinach
1 tablespoon olive oil
1/2 lemon, juice and rind of
2 tablespoons olive oil
1/2 teaspoon dried basil
1/2 teaspoon dried thyme
1 teaspoon dried oregano
1 teaspoon paprika
1 teaspoon salt
1/2 teaspoon pepper
1 1/2 cups coarse diced onions
1 1/2 cups cooked rice
3 tablespoons seedless raisins
1/2 cup water
1 (24 ounce) container cottage cheese, of choice
2 eggs
1/2 teaspoon salt
1/2 teaspoon pepper
3/4 cup breadcrumbs
2 tablespoons melted butter
1/2 teaspoon paprika

Steps:

Cook spaghetti al dente, rinse, drain and set aside.
Cook spinach til tender; drain and place in bowl. Add 1 tblsp olive oil, lemon juice and rind to spinach; mix well, set aside.
Saute onions with spices in the 2 tblsp olive oil until transparent.Stir in rice, water and raisins; heat through; set aside.
In separate bowl, stir eggs with salt and pepper. Add cottage cheese and mix well; set aside.
Combine bread crumbs, paprika, butter and set aside.
In a 13 x 9 oiled pan, layer: 1/2 of the onions, then 1/3 of the spaghetti, next all the spinach, then 1/3 spaghetti, then all the cheese, then remaining onions, then remaining spaghetti.
Sprinkle on the topping.Dab on more butter if desired.
Bake 350 degrees, for 1/2 hour. Lay a piece of foil over top and continue to bake for another 35 minutes or til done.
Allow to cool/set for a half hour before cutting.
Top servings with dollops of yogurt if desired.

Nutrition Facts : Calories 527, Fat 15.5, SaturatedFat 5.9, Cholesterol 74.2, Sodium 970.5, Carbohydrate 68.5, Fiber 2.8, Sugar 5.8, Protein 28.7

*** Explore more Cottage Cheese Noodle Bake Recipes »

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