Monday, May 9, 2011

Marilyn's Cheese Peta

My aunt passed away last week after nearly a quarter of a century of battling depression.  Only those of us who knew her in the years before she became ill during the mid-seventies, knew how fun-loving she could be, what a great cook she was, not to mention a master mixologist.

I hosted a Mother's Day dinner yesterday, despite being a mother myself, and, along with a ham, Gruyere potatoes, salad and corn, made this recipe that I got from her years ago, in her honor.

Marilyn's Cheese Peta

2 tablespoons flour
3 extra large, eggs
1/4 cup butter, melted
1 pint low fat cottage cheese,small curd
1 package frozen, chopped spinach, thawed and well-drained
6 slices American cheese, broken into chunks
Few gratings of fresh nutmeg

Heat oven to 350 degrees F.  Thaw spinach and drain very well. Combine all ingredients. Pour into 9" pie pan. Bake for 1 hour.

NOTE: This recipe can be made the day prior to baking.  Just assemble it, pour in into a pie plate, cover, and keep refrigerated until ready to bake.

R.I.P. Marilyn Huther 1922-2011

(Digitized slide, ca. 1968)


The Church Cook said...

O Pattie! This looks fabulous!!

Pattie @ Olla-Podrida said...

It is very good, very easy, and I don't know a person who doesn't like it, even if they don't like spinach or cottage cheese.

Cheryl said...

I'm so sorry for your loss.
Thank you for sharing your aunt's recipe, it looks wonderful! I can't wait to try it.

(Loves to travel on Flickr)

Rustown Mom said...

This looks perfect for next week- does it require a crust? Or does the filing make one of it's own? Looks so good!

Pattie @ Olla-Podrida said...

No, it doesn’t require a crust. It’s like a crustless quiche. Everybody always loves it. When you take it out of the oven, let it set for a while, and then cut it into individual portions. Use a pie server as a serving piece. It’s even good cold the next day. Honestly, you can’t go wrong with this dish.