My mom used to make this every year at Passover. I’ve been thinking about making it ever since, but didn’t have time to make it until now. I asked my mom to walk me through her traditional recipe, which involved a lot of various seasoning packets and sour cream, and decided to adjust it to include my favorite food—cottage cheese. It’s filled with greens and protein and pairs well with crackers or on a sandwich.
Ingredients
1 bunch scallions, trimmed and cut into thirds
1/2 yellow onion, sliced
8 garlic cloves, coarsely chopped
2 tablespoons olive oil
1 - 5 oz. package fresh spinach, chopped
1 teaspoon salt, divided
1/2 teaspoon pepper, divided
Juice of 1/2 lemon, divided
1 teaspoon onion powder
1 teaspoon garlic powder
1 16 oz. container whole milk cottage cheese
Directions
Heat olive oil in a pan over medium-high heat. Add the scallions and onions and cook for 5-7 minutes, until the onion starts to soften.
Add the garlic and cook for 2 minutes, until aromatic. Season with ½ teaspoon salt and ¼ teaspoon black pepper.
Add the spinach to the pan and cover so it wilts. Check on it after a minute or two, then remove the cover. Cook for another minute or two to fully cook the spinach.
Transfer the spinach mixture to a plate to cool.
Once the spinach is cool, add it to the bowl of a food processor with lemon juice, onion powder, and garlic powder. Pulse to combine until it forms a paste, then transfer to a large bowl.
Add the cottage cheese to the food processor and pulse until just smooth—you don't want it to break.
Combine the smooth cottage cheese with the spinach in the bowl and season with another 1/2 teaspoon salt, 1/4 teaspoon black pepper, and juice of 1/4 lemon. Serve with tortilla chips or spread on toast or crackers.
We selected these products because we love them, and hope you do too. Baked by Melissa has an affiliate relationship, so we may get a commission if you purchase something through our links. Items are sold by the retailer, not Baked by Melissa.
