Spinach Filling

This basic spinach and cheese filling is quite versatile. I am using it for calzones tonight, but it works equally well tossed with cooked, broad noodles and baked in a casserole. With a few changes in variety of cheese, it makes a dandy filling for a spinach pie in puff pastry. You can dress it up with olives, roasted red peppers or exotic cheeses, or break it down to bare essentials. Either way, it is a useful filling to keep in mind when you suddenly need to change gears and come up with a substitute dinner in a hurry (yes, sadly this was the case today).

You Will Need:

2 blocks frozen chopped spinach-cooked, drained and squeezed dry in a dishtowel.

1 bulb roasted garlic

1 large onion, thinly sliced

2 large stalks of fresh rosemary leaves, chopped

2 teaspoons dried thyme

1 teaspoon dried marjoram

olive oil to saute

1 cup shredded Mozzarella cheese

1 cup grated hard cheese (I used Pepato)

2 cups cottage cheese, drained and pushed through a sieve

2 eggs

Cook the spinach and drain. Squeeze out excess water. Roast garlic bulb, top removed and drizzled with a bit of olive oi(and wrapped in foil) in a 400 degree oven for about 20 minutes. Cool, and remove cloves.Mash roughly with a fork.

Slice onion and combine in a frying pan with the olive oil and herbs. Cook slowly until browned. Mix everything together and use immediately.