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Categories:Viewed: 85 - Published at: 4 years ago
Ingredients
- 1 medium leek, white and light green parts, sliced lengthwise and then sliced crosswise (about 1 cup)
- 2 tablespoons butter
- 3 eggs
- 1 1/2 cups half and half
- 1 cup large curd cottage cheese, drained in a colander
- 3/4 cup plus 2 tablespoons crumbled feta cheese
- 2 teaspoons dried dill weed
- 1/2 teaspoon black pepper
- One 9 ounce package of frozen chopped spinach, thawed and squeezed dry
- 5 cups stale white bread cubes (Italian or French bread)
- 1 large Roma tomato, thinly sliced (optional)
- A well buttered 10 inch shallow casserole or baking dish (or similar size)
Method
- In a medium saute pan, saute the leek in the butter until just soft.
- In a large mixing bowl whisk the eggs and half and half together and then stir in the cottage cheese, 3/4 cup of the feta, the dill weed and black pepper.
- Stir in the spinach and sauteed leek and then gently fold in the bread cubes, pressing down a bit to absorb the liquid.
- Place the mixture in the buttered baking dish, cover and let rest in the fridge for about an hour.
- Bake the pudding uncovered in a 350F oven for 20 minutes. Remove from the oven and place the tomato slices around the edges, (if using) sprinkle with the 2 tablespoons feta and return to the oven for 30 to 40 more minutes or until the pudding becomes just slightly crusty around the edges. Let rest a few minutes before serving
