Cottage Cheese Noodle Bake

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.

• Ready In: 1 hr 45 mins
• Serves: 8

Ingredients

• 1 (1 lb) box  thin spaghetti

• SPINACH

• 1  lb spinach, raw or 1  lb frozen spinach
• 1  tablespoon olive oil
• 1⁄2 lemon, juice and rind of

• ONIONS

• 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

• CHEESE

• 1 (24 ounce) container cottage cheese, of choice
• 2  eggs
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon pepper

• TOPPING

• 3⁄4 cup  breadcrumbs
• 2  tablespoons  melted butter
• 1⁄2 teaspoon paprika

Directions

1. Cook spaghetti al dente, rinse, drain and set aside.
2. Cook spinach til tender; drain and place in bowl. Add 1 tblsp olive oil, lemon juice and rind to spinach; mix well, set aside.
3. Saute onions with spices in the 2 tblsp olive oil until transparent.Stir in rice, water and raisins; heat through; set aside.
4. In separate bowl, stir eggs with salt and pepper. Add cottage cheese and mix well; set aside.
5. Combine bread crumbs, paprika, butter and set aside.
6. In 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.
7. Sprinkle on the topping.Dab on more butter if desired.
8. Bake 350 degrees, for 1/2 hour. Lay a piece of foil over top and continue to bake for another 35 minutes or til done.
9. Allow to cool/set for a half hour before cutting.
10. Top servings with dollops of yogurt if desired.