Lentil - Cottage Cheese Spanakopita
365ºF 45 minutes baking
BATTER:
1 cup red lentils - soaked overnight or minimum 3-4 hours
1 cup cottage cheese - low fat
2 eggs - will try taking out 1 yolk next time (results: )
3 TB olive oil - will try to cut in half next time (results: )
1/2 tsp kosher salt
2 tsp baking powder
FILLING:
300 g spinach - blanched and squeezed of excess water
60 g 1 medium onion diced small
60 g feta cheese
1/2 tsp dried dill or equv. fresh dill
salt to taste - i didn't season with salt because of the salty feta
original filling is spinach but i want to try different ways:
1. "pizza" roasted tomatoes/pizza sauce, tofu-cashew ricotta, fresh herbs, pepperoni (turkey or veg), mozzarella low fat, etc
2. "mexi" soyrizo, zucchini (fresh squeezed or grilled), spinach, chillies, etc
BATTER:
soak the lentils overnight or several hours before making batter.
once soaked, rise and drain the lentils.
place into a blender with the rest of the batter ingredients and blend until smooth.
FILLING:
blanch the spinach or defrost if using frozen, squeeze the liquid from the spinach and chop it up small.
add the onion, feta, herbs, and salt if using.
MAKE:
in a baking dish, (used 8"x12" oval corning wear) pour 2/3 of the batter in the bottom of the pan.
sprinkle the filling over the lentil batter then pour the remaining batter on top.
top the batter with sesame seeds or nut/seeds of choice.
BAKE:
365ºF for 45 minutes
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