Quajado de Espinaca (Spinach and Feta Souffle)
6 large eggs
½ cup cottage cheese
1 tsp baking powder
16 Saltine crackers, crushed or 1/2 cup matzah meal
1/2 cup milk
½ cup grated Parmesan cheese
½ cup crumbled feta cheese
1 1/2 lb fresh baby spinach, roughly chopped
Preheat the oven to 400°F.
In a large bowl, beat the eggs, then add the cottage cheese, baking powder, crackers, milk, Parmesan and feta cheeses and combine.
Add the spinach and mix well, ensuring that the spinach is thoroughly coated.
Grease a 9×13″ ovenproof dish and place in the oven for 10 minutes. Remove from the oven and pour the mixture into the hot dish.
Bake for 30 minutes, until the top and sides of quajado are dark brown and crispy.
Cut into squares before serving.
Freezes well for up to 3 months, defrost in refrigerator and warm at 400 degrees for 20 minutes
