- spinach - 450 Grams
- bread crumbs - 3 st. spoons
- olive oil - 2 teaspoons
- Yellow onions - 1 Piece
- garlic - 2 teeth
- thyme - 1 st. a spoon
- rosemary - 1 teaspoon
- red pepper flakes - 1/4 teaspoons
- quinoa - 2 cups (cooked)
- cottage cheese - 1 cup (low-fat)
- freshly ground black pepper - 1/4 Teaspoon
- eggs - 2 pieces
Preheat the oven to 170 degrees. Sprinkle a glass or ceramic baking dish with olive oil. Sprinkle with breadcrumbs, put aside. Fill a large bowl of ice and water, set aside. In a medium saucepan bring the water to a boil. Add the spinach, blanch to a bright green color, about 10 seconds. Put in a bowl with ice. When the spinach has cooled, remove the water and finely chop it. Set aside. Heat the olive oil in a medium saucepan. Add the onion, garlic, thyme, rosemary and red pepper. Fry until transparent, about 8 minutes. Remove from heat, put in a bowl. Add spinach, quinoa, cottage cheese, pepper, eggs and onion mixture, mix. Pour the mixture into a prepared baking dish. Bake until brown, from 60 to 70 minutes. Cut the casserole and serve warm or room temperature.
Servings: 8