1/1 Photo of Cottage Cheese Noodle Bake
1 hr 45 mins
This is a variation on the Greek spinach pie, Spanokopita. Spaghetti is used instead of filo leaves. It's easier to make and tastes great the next day.
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- 1 (1 lb) box thin spaghetti
- 2 tablespoons olive oil
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 1/2 cups coarse diced onions
- 1 1/2 cups cooked rice
- 3 tablespoons seedless raisins
- 1/2 cup water
- 1Cook spaghetti al dente, rinse, drain and set aside.
- 2Cook spinach til tender; drain and place in bowl. Add 1 tblsp olive oil, lemon juice and rind to spinach; mix well, set aside.
- 3Saute onions with spices in the 2 tblsp olive oil until transparent.Stir in rice, water and raisins; heat through; set aside.
- 4In separate bowl, stir eggs with salt and pepper. Add cottage cheese and mix well; set aside.
- 5Combine bread crumbs, paprika, butter and set aside.
- 6In a 13 x 9 oiled pan, layer: 1/2 of the onions, then 1/3 of the spaghetti, next all the spinach, then 1/3 spaghetti, then all the cheese, then remaining onions, then remaining spaghetti.
- 7Sprinkle on the topping.Dab on more butter if desired.
- 8Bake 350 degrees, for 1/2 hour. Lay a piece of foil over top and continue to bake for another 35 minutes or til done.
- 9Allow to cool/set for a half hour before cutting.
- 10Top servings with dollops of yogurt if desired.
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Nutritional Facts for Cottage Cheese Noodle Bake
Serving Size: 1 (326 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 527.0
- Calories from Fat 139
- Total Fat 15.5 g
- Saturated Fat 5.9 g
- Cholesterol 74.2 mg
- Sodium 970.4 mg
- Total Carbohydrate 68.5 g
- Dietary Fiber 2.7 g
- Sugars 5.8 g
- Protein 28.7 g