Served by Linda Olson at the
shower for Tiffany Wenngatz.
The recipe is originally from the Dayton's 1993 Cookbook
1/4 pound brick cheese
1/4 pound American or Sharp Cheddar Cheese
1/2 cup butter
1 (10 oz.) pkg frozen spinach, drained and squeezed dry
1 pounds large curd cottage cheese
7 tbs. flour
1/4 cup chopped onion and parsley combined
dash seasoned salt and pepper
2 - 8" pastry shells
Heat oven to 400 degrees.
Cut cheeses and butter into small pieces; in large bowl, combine with spinach, cottage cheese, flour, onion and parsley.
In separate bowl, beat eggs with seasonings until well beaten; fold into spinach mixture.
Pour mixture into 2 pastry shells.
Bake 15 minutes.
Reduce temperature to 350 degrees and bake 45 minutes longer or until knife inserted near center comes out clean.
Let cool a few minutes before cutting.