MiddleFingerMomSis turned me on to this one. If you don't mention 'spinach", it's a great way...

[MiddleFingerMom]

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... to get kids to eat spinach. When resistant kids are involved. call it "Green" Casserole with
Three Cheeses. It's UGLY as hell before you cook it, but cook it in a glass baking dish as it
turns the most beautiful emerald-and-golden color. It's a LOT of cheese, but I use all lowfat
cheeses. It's actually like a crustless quiche.
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Oil
6-8 eggs, beaten
1 pkg frozen spinach, thawed with the water squz out of it
1 lb container cottage cheese
8 oz cream cheese, cubed 3/4"
6-8 oz Swiss cheese, cubed
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1. Grease 8" square GLASS baking dish with oil.
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2. Mix all ingredients together in large bowl. It will look revolting. Not to worry.
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3. Pour mixture into greased dish and bake at 350 for about 45 mins.
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4. Cut and serve as squares or rectangles. Yum-yum-yum.
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(Xposted from The Lounge)
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[Lucinda]

1. That IS a lot of cheese!

Might be a good way to convert a few non-spinach eaters

[kcass1954]

2. That sounds really good! I might use this the next time I go to a potluck.

Spinach was not served in our house when I was growing up. My only exposure to it was that crap they served in the school cafeteria - out of a can, cooked to death and smothered in vinegar.

My college roommates convinced me to try Stouffer's spinach souffle, which I know is not great food, but I realized that I actually like the taste. And I was more willing to try it in other ways.

I've moved on from Stouffer's and use spinach often. It's a regular part of what is served in our house, and both kids like it.

[MiddleFingerMom]

3. It was usually my pot luck. "go-to guy" -- the only down side is that...

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... there was never any left for me to take home and enjoy. And I started carrying print-outs
of the recipe as I would get so many requests for it.
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I still treat myself with Stouffer's Spinach Souffle -- with a good-sized slice of melted Swiss
Cheese on top. Yu-hu-hu-hu-hum!!!!
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[Fortinbras Armstrong]

4. One thing I like to do is make Rullo di Spinachi e Ricotta

I took this from a cookbook I have mentioned before, The Vegeterranean: Italian Vegetarian Cooking by Malu Simoes and Alberto Musacchio. It is quite easy

Filling:
150 g (5 1/2 oz)spinach, cooked and the water squeezed out of it
1/2 tablespoon butter
salt and pepper, to taste
150 g (5 1/2 oz) fresh ricotta, drained
30 g (1 oz) grated Parmesan
pinch of nutmeg

Chop the spinach, heat the butter, sautee the spinach and season to taste. Set aside to cool. (If you've used fresh spinach: don't forget to squeeze out the water before seasoning!)

Whisk the ricotta untill creamy, add the Parmesan and nutmeg. Add the cooled spinach and set aside.

Pastry:

125 g (4 1/2 oz) unbleached all-purpose flour + extra for dusting
pinch of salt
60 g (2 oz) softened butter, cut in small pieces
1 egg, slightly beaten
1/2 teaspoon of water

Sift the flour and salt in a bowl and make a well in the center. Put the butter in the center and mix with your fingers until you get a breadcrumb-like texture. Keep taking a hand of dough and rub it between the palms of your hand until the dough has a sand-like texture. Add the egg and squeeze it in until the dough has the form of a ball. Knead one minute until smooth.

Now this is where the fun begins: if you're stressed or a bit aggravated, this is your time! Grab your dough and throw it 20 times with brute force onto your worktop. You can scream if you want to. Cover with plastic and let rest in the fridge for about 15 minutes.

Preheat the oven to 350.

Roll the dough onto a flour-dusted worktop until you get a rectangle of about 28x33 cm (11" x 13&quot , with the short side facing towards you.

Roll the dough slowly onto your rolling pin and let it slowly roll of onto a large piece of parchment paper. Spread your spinach/ricotta mixture onto your pastry; leave a small strip of 2,5 cm open on the upper side. Carefully fold in the sides, now roll, with the use of your parchment paper, the pastry into a big fat roll. Have the seam side down.

Brush some milk or egg yolk over the roll, and put the roll, still on the paper, onto a cookie sheet. Bake for about 20 minutes.