Cottage Cheese and Spinach Gratin Recipe

Cottage Cheese and Spinach Gratin

This cottage cheese and spinach gratin recipe, provided by Chef Deborah Madison, can be an appetizer or the center attraction of a meal. Cut it into small pieces and serve it warm with a simple tomato sauce, or serve it at room temperature garnished with roasted red or yellow peppers or cherry tomato salsa.

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Cottage Cheese and Spinach Gratin

Cottage Cheese and Spinach Gratin Recipe

  • Author: Kalona SuperNatural


  • 2 bunches spinach, stems removed, washed but not dried
  • 5 eggs (of your choice), beaten
  • 1/2 cup chopped parsley
  • 1 teaspoon dried dill, or 1 tablespoon fresh dill, chopped
  • 1/2 teaspoon ground coriander or 2 teaspoons fresh coriander (cilatnro), chopped
  • 2 tablespoons flour
  • Sea salt and freshly milled pepper
  • 2 cups Kalona SuperNatural™ cottage cheese (of your choice)


Preheat the oven to 350’F.  Generously cover an 8 x 10 gratin dish or a round baking dish with Kalona SuperNatural™ butter.

Cook the spinach in a wide skillet with the water clinging to its leaves until wilted. Press out the liquid. Chop the spinach finely.  Beat the eggs and add the herbs and flour, ½-teaspoon salt and pepper.  Stir in the chopped spinach and the cottage cheese.  Pour into the prepared dish and bake until set, about 45 minutes.  Let cool for 5 minutes, then cut into diamonds or squares. Serve warm or at room temperature.


While spinach is always good with eggs, a mixture of beet greens, escarole, chard, kale and spinach make a more interesting and unpredictable dish. You’ll want at least 2 cups cooked greens in all.