Irish Spinach PieAdapted from "Irish Country Cooking: More Than 100 Recipes for Today's Table," from the Irish Countrywomen's Association (Sterling, 2014).
20 ounces fresh baby spinach, rinsed1 medium onion, chopped
2 large eggs, beaten
10 ounces low-fat cottage cheese, small-curd
10 ounces freshly grated Parmigiano-Reggiano cheese
¼ teaspoon freshly ground black pepper
¼ teaspoon freshly grated nutmeg
Preheat the oven to 350 degrees. Lightly butter six 4 ½ inch tartlet pans (or one large pan or several small), then arrange them on a rimmed baking sheet lined with parchment.Chop onion and sauté in a teaspoon of olive oil until soft and barely golden, about 3-5 minutes.
Heat a wide saucepan of water over medium-high heat; set a steamer basket or colander into pan so it is above the water level. Place half of the spinach in the steamer. Cover and steam until just wilted – a couple of minutes. Remove to a bowl and repeat with rest of spinach. Then use paper towels to remove as much moisture from the spinach as possible (squeeze out excess moisture in batches). Discard the liquid. Then dump all the spinach on the cutting board and coarsely chop. Transfer chopped spinach to a large clean bowl. Add the onion to the spinach, along with the eggs, cottage cheese, Parmigiano-Reggiano, pepper and nutmeg; stir to blend well. Divide evenly among the tartlet pans. Bake for 25 to 35 minutes, until barely browned on the edges and set at the center.
Wait 5 minutes before dislodging from the tartlet pans. Use your fingers to pry them loose as some of the cheese may stick. Serve hot, warm, or at room temperature.