Ingredients:
4 Boxes Frozen Chopped Spinach
4 Heads Chopped Fresh Escarole
1 16-oz. container Cottage Cheese
1 Cup Parmesan Cheese
1/4 Cup Butter
1 T. Lemon Juice
1 tsp. minced garlic
Cooking Directions:
In large 6 quart covered pot bring 1 cup water to a boil and add spinach. Turn heat down and simmer, breaking up frozen blocks, and cover for five minutes. Add in chopped escarole, cover and cook 10 minutes, then drain in colander. In same pan melt 1/4 cup butter with lemon juice and saute garlic. Add cottage cheese and parmesan, stir together. Add spinach mixture, stir to blend. Place into casserole and set aside. Bake in 350 degree oven for 30 minutes, and serve. Serves 10-12.
Options: Add a box of frozen artichoke hearts when cooking the spinach and escarole, or place a spoonful of the creamed spinach into artichoke bottoms and place into flat glass pan to bake as separate servings.
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