Cottage Cheese-Spinach Cups
Creamy cottage cheese and spinach are combined and baked into savory cups, perfect for a nutritious appetizer or light snack suited for vegetarians and health-conscious eaters.
Ingredients
Instructions
- Drain cottage cheese well using a strainer. Set aside.
- Drain chopped spinach well and press between layers of paper towels to remove excess moisture.
- Combine cottage cheese, spinach, beaten eggs, salt, pepper, and ground nutmeg; stir well.
- Spoon 2 teaspoons of the mixture into each pastry shell.
- Bake at 350°F for 25 to 30 minutes or until set.
Tips & Substitutions
For a creamier texture, consider adding a bit of ricotta cheese to the mixture. If you're short on time, pre-made pastry shells work well. For a gluten-free option, use gluten-free pastry shells or serve the mixture in individual ramekins. Adjust the seasoning according to your taste, and feel free to incorporate herbs like dill or chives for added flavor.
Serving Suggestions
These Cottage Cheese-Spinach Cups make a delightful appetizer or a light lunch option. Serve them alongside a fresh salad or with a dollop of Greek yogurt for a cooling contrast. They pair beautifully with Mushroom Bake, making for a well-rounded meal. For a heartier option, consider serving them with crusty bread.
Storage & Reheating
Store any leftover Cottage Cheese-Spinach Cups in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a preheated oven at 350°F for about 10-15 minutes until warmed through. They can also be microwaved, but the texture may vary slightly.
Nutrition & Diet Analysis (per serving)
Each serving of Cottage Cheese-Spinach Cups contains roughly 431 calories, with 20g protein, 35g carbohydrates, and 25g fat. It is an excellent source of vitamin C (84% of the Daily Value), dietary fiber (48% of the Daily Value), and protein (41% of the Daily Value), and a good source of calcium and potassium. Note that it is relatively high in sodium, at 591mg per serving (26% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh spinach instead of frozen?
Yes, you can use fresh spinach! You'll need about 1 pound of fresh spinach, cooked and chopped. Just remember to thoroughly drain any excess moisture before mixing it with the cottage cheese and eggs.
What can I substitute for eggs in this recipe?
If you're looking for an egg substitute, try using 1/4 cup of unsweetened applesauce or a flaxseed mixture (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water, let sit for 5 minutes) for each egg. This will help bind the ingredients together.
Can I freeze these cups for later?
Yes, these Cottage Cheese-Spinach Cups freeze well! After baking, allow them to cool completely, then place them in a single layer in a freezer-safe container. They can be frozen for up to 2 months. To reheat, bake directly from frozen, adding a few extra minutes to the cooking time.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).