Cheesy spinach bake (recipe here)
My dad bought me my first guitar — a tiny, tiny acoustic — when I was about 8 years old. It’s a shame I didn’t learn to play one until a few years later, but he’s the one who made me want to start (he’s been playing since he was 17, and he might kill me if I tell you his age now, so let’s just say it’s been 40+ years). While my mom got me into piano lessons, I think my rock ‘n’ roll tendencies started with my dad. I can remember plenty of trips to various guitar stores in the Metro Detroit area, where I accompanied him as he gradually tweaked and added to his collection (I think he’s got about eight guitars now?).
He took me to get my first real guitar — a “midnight wine”-colored Fender stratocaster, which I bought in eighth grade with bat mitzvah money — and the bass guitar and acoustics that came in the years later, and found me a guitar teacher, a hippie-ish dude who was usually late and told me I would like the Violent Femmes. My dad has always been supportive of my musical endeavors (including the less cool ones, like taking my sister and me to see 98 Degrees at the Michigan State Fair), and much more importantly, he’s always supportive of everything I do. The night before I moved to New York, his toast to my roommate and me was, “To Laura and Mike, and New York: Balls to the wall!” He’s the most supportive, generous, hilarious and genuine person I know, and I wouldn’t be where I am today without him. So thank you, Dad, for being the best. Happy Father’s Day!
This dish is in no way related to guitars, etc., but it’s one of my favorites my dad makes — because, yes, I was blessed with two kitchen-savvy parents. I should also note that my dad is the king of kitchen gadgets (every time I go home there’s some new and weird toy for me to tease him about), and it’s probably a good thing that the spacial restrictions of New York living prevent me from keeping up with him. The best part of this dish is I actually got to make it with my pops, since I was back in Michigan last weekend for my brother’s high school graduation.
When I think of my dad in relation to music, I think of the Eagles (“Take It Easy” is probably the most-played song on his guitars), The Lovin’ Spoonful (their greatest-hits album got a lot of airtime in his car when I was growing up) and Fleetwood Mac (we went to see them together a couple years ago!). But I left this list up to him, so here you go! It is Dad Rock to the core, and I love him for it. (Obviously I couldn’t use the real version of the Beatles’ “With A Little Help From My Friends.”)
This dish is actually sorta magic, in that it doesn’t use (or need) any spices, salt, garlic, etc. — it’s just perfect on its own. It’s great for any meal, and it’s just as good right out of the oven as it is cold. Not to mention it’s super healthy. Also, if you don’t like cottage cheese, don’t be put off by the fact that it’s in this recipe; I’m not a big fan of it either, but you can’t actually taste it.
2 10-ounce boxes of frozen spinach, thawed in the fridge overnight (don’t do it in the microwave if you can help it; it doesn’t turn out the same)
1 cup chopped scallions
3/4 cup low-fat cottage cheese
1 cup shredded cheddar cheese, plus a little extra (optional) to sprinkle on top
• Preheat oven to 350 degrees.
• Cut off the top of the boxes of spinach and use your hands to squeeze out as much liquid as you can while it’s still in the box. Let sit in the boxes or over a paper towel–lined strainer for half an hour.
• Finish draining using a potato ricer. If you don’t have one of those (I swear, the only reason I have one is to make this dish), set spinach in a strainer and press down with paper towels. I can’t stress how important it is to get all the liquid out of the spinach in this.
• Mix the cottage cheese, cheddar cheese and scallions in with the spinach.
• Mix in the two eggs.
• Spread into an 8-inch baking dish (or two smaller dishes) and sprinkle shredded cheese on top.
• Bake for about 40 minutes, or until the edges are crusty.
16 thoughts on “Cheesy Spinach Bake, and a Dad Rock playlist from my dad”
Your dad is my favorite.
He’s my favorite too! 🙂
I KNOW HOW OLD HE IS…A great tribute to your Dad…and a great recipe that I can share with my veggie kids…I think he made it here once???
He probably did!
Whenever I think of your Dad (which is totally alllll the time) all I can think about it Jenni saying “Barry!” and it makes me giggle a little bit. haha
Your Dad is awesome and this looks delicious!
Haha! Yes, she loves my dad.
I’ve only met your dad once, but he bought us a big pile of Greek food so he’s on my list of awesome people.
Also, I blame this recipe for my intense desire to make something cheesy yesterday. I settled for potato gratin (http://t.co/SpmE18h) but I am going to try this soon!
Yeah, that was also Jenni’s pita in a pita/carb coma night (and I tell people that story on a regular basis!). The gratin looks soooo good, and I will totally be making that sometime.
Love this article and the recipe ,, I love spinach and you and of course your Dad ! What a wonderful tribute !
Thanks, Trish! 🙂
I had a chance to taste this recipe, delicioso!! Your dad is awesome, and great on the guitar!!
That picture is adorable! And the recipe looks delicious as usual – I might sub fresh spinach since I looove barely steaming fresh spinach in the summertime and putting it in everything.
Mmmm, I love fresh spinach, too. Let me know if you try it — I’ve only ever done this with the frozen kind!
This is another great post, another recipe I want to make immediately and your reminiscing about your Dad is pretty stinkin’ adorable. I aww’d all the way through. He took you guys to 98 Degrees? Awesome Dad.
Aww, thank you! He is the greatest, and to this day I feel bad that he had to sit through that 🙂 This dish is soooo good, and every time I think about it I wonder why I don’t make it more often!