Ingredients
Equipment
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a 9x9 inch baking dish.
- Thaw frozen spinach completely. Using your hands or a cheesecloth, squeeze out all excess water until it is very dry. This is a crucial step.
- In a large mixing bowl, combine the cottage cheese, dry spinach, eggs, 1 cup of the shredded mozzarella, all the Parmesan cheese, garlic powder, onion powder, salt, and pepper. Stir until well combined.
- Pour the mixture into the prepared baking dish and spread evenly. Top with the remaining 1/2 cup of shredded mozzarella.
- Bake for 30-35 minutes, until the top is golden brown and a knife inserted into the center comes out clean.
- Let the casserole cool for at least 10 minutes before slicing. This helps it set.
Notes
For the creamiest texture: Use full-fat cottage cheese. Low-fat versions can sometimes result in a more watery casserole.
Squeezing Spinach: Do not skip squeezing the spinach dry! Any excess water will make the casserole soggy. Take an extra minute to ensure it's as dry as possible.
Squeezing Spinach: Do not skip squeezing the spinach dry! Any excess water will make the casserole soggy. Take an extra minute to ensure it's as dry as possible.
