Spinach Noodles With Feta Cheese
|Water||6 Cup (96 tbs)|
|Vegetable oil||2 Teaspoon|
|Spinach egg noodles||4 Cup (64 tbs) (Uncooked)|
|Minced onion||1⁄2 Cup (8 tbs)|
|Olive oil||1 Tablespoon|
|Frozen spinach||10 Ounce, thawed, drained, chopped (1 Package)|
|Feta cheese||4 Ounce, crumbled|
|Half and half||1⁄2 Cup (8 tbs)|
|Cottage cheese||1⁄2 Cup (8 tbs)|
|Black pepper||1⁄8 Teaspoon|
|Garlic powder||1⁄8 Teaspoon|
|Chopped fresh mint||2 Teaspoon (If Desired)|
Bring water to a rapid boil in a heavy 3 quart saucepan.
Add 1 teaspoon salt and vegetable oil.
Gradually add noodles, being sure water continues to boil.
Cook noodles uncovered until tender but firm, stirring occasionally.
Drain; set aside.
Butter a 9 inch square baking dish; set aside.
In a small skillet, saute' onion in olive oil until golden.
In a large bowl, mix cooked noodles, spinach, sauteed onion and feta cheese.
Beat eggs in a small bowl.
Stir in half and half, cottage cheese, 1/2 teaspoon salt, pepper, garlic powder and mint leaves, if desired.
Pour over noodle mixture.
Spoon into prepared baking dish.
Place in cold oven.
Set temperature control at 350Â°F (175Â°C).
Bake 45 minutes.
Remove from oven.
Let stand 5 minutes before cutting.
Makes 9 servings.