Cottage cheese casserole with potatoes, spinach and rosemary
3 servings
60 minutes
Cottage cheese casserole with potatoes, spinach, and rosemary is a cozy dish reflecting the traditions of Russian cuisine. Its base is tender cottage cheese that gives the casserole softness and rich flavor, while potatoes add heartiness. The aromatic rosemary cooked with the potatoes adds light woody notes, and spinach brings freshness and a subtle green bitterness. The casserole turns out airy with a crispy golden crust that hides a harmony of flavors inside. It pairs wonderfully with sour cream, cheese, and green salad, creating a balanced lunch or dinner. This dish is perfect for both a cozy family evening and a festive table where warmth and traditions are important.
1
Boil the potatoes, and at the end of cooking, add rosemary leaves and stems to the water. When draining the water, the leaves will stick to the potatoes. Remove and discard the stems, then mash the potatoes.
- Potato: 4 pieces
- Fresh rosemary leaves: 1 tablespoon
2
Put the spinach in the microwave to defrost (about five minutes), then keep it on full power for another three minutes.
- Frozen spinach: 150 g
3
Lightly beat the eggs and mix with cottage cheese, flour, salt, and basil.
- Chicken egg: 2 pieces
- Curd cheese (tvorog): 250 g
- Wheat flour: 3 tablespoons
- Salt: to taste
- Dried basil: 1 teaspoon
4
Add spinach and potatoes with rosemary to the mixture, and mix until a homogeneous mass is formed.
- Frozen spinach: 150 g
- Potato: 4 pieces
- Fresh rosemary leaves: 1 tablespoon
5
Grease the mold with olive oil and pour the mixture into it.
- Olive oil: 1 teaspoon
6
Place in a preheated oven and bake on low to medium heat for about 40-50 minutes.
7
Serve with sour cream, cheese, green salad, and pine nuts as desired.
