Spinach Cottage Cheese Bake

I served this casserole type dish a couple of weeks ago at an informal brunch.  It’s a pretty simple preparation once the spinach is drained which can be done ahead of time.  I like something that incorporates protein and vegetables baked into a dish.  You can skip any meat additions, and this is suitable for vegetarians.  I served this with a big fruit salad and toasted bagels on the side for those who wanted bread.

Spinach Cottage Cheese Bake

12 oz. frozen spinach, thawed and drained well
4 green onions, chopped
1/2 cup frozen artichokes chopped
1/2 cup diced ham, (optional)
11/2 cups cottage cheese (I used small curd)
5 eggs
1/4 cup feta cheese, crumbled
1/2 t each, dried basil and oregano
1 t tobasco

In a large bowl, combine all of the ingredients and stir well to distribute everything finely.  Pour the mixture into a prepared (greased) casserole dish.  Smooth the top.  Bake in a preheated 350 degree oven until the mixture has set all the way through and is lightly browned on top, about 40 minutes.  Let cool about 5 minutes before cutting into serving squares.

shared at $5 Dinners, Grocery Cart Challenge, and Pennywise Platter