2020-08-13 / test@t

Spinach casserole with cottage cheese and wheat bran

Spinach casserole with cottage cheese and wheat bran
  • 300 g frozen spinach
  • 150 g fat-free cottage cheese
  • 3 tbsp. l. wheat bran
  • 3 squirrels
  • 1 large bunch of green onions
  • 1 tbsp. l. extra virgin olive oil
  • a pinch of freshly ground nutmeg
  • freshly ground black pepper
  • salt, optional
  • 250 g low fat yogurt
  • 40 g basil pesto


Step 1
Place the spinach in a sieve and thaw. Squeeze out excess liquid and chop finely. Combine the spinach with curd and bran.
Step 2
Preheat oven to 170 ° C. Chop the green onions finely and simmer in olive oil, about 3 minutes. Add nutmeg and toss onions with curd and spinach.
Step 3
Whisk the whites until fluffy. In three steps, gently add the whipped egg whites into the spinach mass, stirring with a spatula from bottom to top. Season with pepper and salt if desired.
Step 4
Line a baking dish with parchment, lay out the spinach and flatten. Bake for 30 minutes. Serve warm with yoghurt and pesto.
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