Ingredients:

  • 30 oz fresh baby spinach
  • 2 tbsp extra virgin olive oil
  • 6 cloves garlic, minced finely
  • 0.5 tsp crushed red pepper flakes
  • 0.5 tsp sea salt
  • 1 cup cottage cheese, small curd
  • 1 large egg, beaten
  • 1 tsp dried Italian seasoning
  • 0.25 tsp ground nutmeg
  • 1.5 cups shredded mozzarella cheese
  • 0.5 cup freshly grated Parmesan cheese
  • 0.25 cup Panko breadcrumbs

Instructions:

  1. Preheat oven to 180°C (350°F). Grease an 8x8 inch ceramic baking dish.
  2. Heat olive oil in a large skillet over medium-high heat. Add minced garlic and red pepper flakes; sauté for 60 seconds until fragrant but not browned.
  3. Add spinach in batches, tossing until just wilted. Transfer to a colander and press firmly with a spatula to remove all excess liquid. This prevents a soggy bake.
  4. In a medium mixing bowl, whisk together the egg, cottage cheese, Italian seasoning, and nutmeg.
  5. Fold the squeezed spinach and 1 cup of the mozzarella into the cottage cheese mixture until evenly coated.
  6. Spread the mixture into the prepared baking dish. Top with the remaining 0.5 cup mozzarella, Parmesan cheese, and Panko breadcrumbs.
  7. Bake for 20 minutes until the cheese is bubbling and the Panko crust is golden brown.