Serves 6 to 8 people.
A 10½ inches pie pan with 1 inch side and removable bottom can be used. But any other cake pan with less diameter and more depth also works well. The removable bottom is not essential since the pie unmolds easily.
1 pound of cottage cheese
1/4 lb Swiss cheese, grated
2 tablespoons of freshly grated Parmesan cheese
2 tablespoons of melted butter
1 large onion, sliced thin
1/4 cup of parsley, chopped
1 package of fresh spinach, lightly cooked & drained
1 teaspoon each of pepper & salt
1 partly baked pie shell (pâte brisée)
- Beat eggs and cheeses together.
- Melt butter in a frying pan and brown the onion. Add the spinach, parsley, salt and pepper.
- Add to the egg and cheese mixture.
- Pour into pie shell.
- Bake at 375°F for about 30 minutes or until slightly brown on top.