Prep 15 mins
Cook 10 mins
Well, actually it's more of a paste...very thick stuff. This is a spin-off of someone else's recipe that I enjoyed, but I tweaked it so much that the private notes were no longer cutting it for me. This is useful for so many things, on pierogies,on penne, on gnocchi, on bruschetta, as a pizza topping (no need to add any other toppings at all!) or just eaten on it's own. I bet it would make a great lasagna filling, but I haven't tried that one yet. I like a lot of garlic. If you don't, please consider cutting my amount in half.
- 4 tablespoons olive oil
- 4 -5 tablespoons pine nuts
- 8 minced garlic cloves
- 10 ounces frozen chopped spinach, thawed and squeezed dry
- 1 pint cherry tomatoes, sliced in half
- 1⁄2 cup cottage cheese
- 4 ounces feta cheese
- 1 teaspoon dried oregano
- salt & fresh ground pepper, to taste
- 1⁄3 cup olive tapenade
- parmesan cheese, to serve
- Toast pine nuts over medium-high heat in dry skillet until golden brown and fragrant. Set aside.
- Lower heat to medium and, in same skillet, heat oil then add garlic and cook for about 30 seconds. Add pine nuts then cook about 2 minutes.
- Add tomatoes and spinach to skillet and cook about 3 minutes, until tomatoes begin to look as if their skins are coming off a bit.
- Reduce heat to medium-low, add feta and cottage cheeses, oregano, salt and pepper to skillet and stir to melt slightly and combine.
- Add olive tapenade to skillet, stir to combine, and allow to heat through.
- Apply sauce to pasta, bread, or your vehicle of choice, dust liberally with freshly grated parmesan, and serve.