Cottage Cheese Pie – lunch recipe wagon presents a hot meal you can take to work or school. Our recipes are quick, easy and less than 30 minutes to cook. Cook our recipes the night before, refrigerate and reheat the next day. Or, on the other hand, you can cook our meals and freeze them for next week’s lunch. Our special today is Spinach Cheese Pie
Cottage Cheese Recipes
Sautéed onions with strips of red and yellow bell peppers make a colorful accompaniment to this easy supper or lunch dish.
1 package (10 ounces) frozen chopped spinach
½ cup whole wheat flour
1 cup all- purpose flour
¼ teaspoon salt
1/3 cup +1 tablespoon canola or olive oil
3 tablespoons cold water
½ cup cottage cheese
4 large eggs
½ cup half-and-half
¼ cup grated Parmesan cheese
1 teaspoon dried thyme leaves, crumbled
Thaw spinach in the microwave or in a colander under warm running water. Drain the spinach and squeeze dry.
Meanwhile
to make the pie crust, in a medium-sized bowl, combine all-purpose and wheat flours with salt. Stir in oil; add water, a tablespoon at a time, just until the pastry holds together when pressed into a ball. Between sheets of waxed paper, Roll out the pastry to form a 10 inch round. Fit it into a 9 -inch pie pan.
Preheat
the oven to 400°F. Using a food processor or an electric blender, processed cottage cheese and half-and-half until smooth. (alternatively, press the cheese through a fine strainer into a bowl, then stir in half and half). In a medium-size bowl, beat eggs, stir in the cottage cheese mixture, parmesan and thyme. Stir in the spinach.
For this spinach mixture into the pie crust. Bake until a knife inserted in the center comes out clean, 25 to 30 minutes, and serve.
You can carry your hot lunch in a heated lunch tote.
LUNCH CHEF
