Plain vegetables transformed.
Serves 10-12
Preparation time: 10 min
Cooking time: 20 min
Baking time: 30-50 min
8 potatoes, washed
4 x 250 ml (4 c) water
salt
30 ml (2 T) butter
1 onion, finely chopped
2 cloves garlic, finely chopped
15 ml (1 T) veggie sprinkle
250 g (1 tub) smooth cottage
cheese
2 bunches of spinach, well
washed and shredded
250 ml (1 c) grated cheese of
your choice
oil (preferably olive oil) to drizzle
30 ml (2 T) chopped fresh parsley
Put the potatoes and water in a saucepan, add salt and boil for 15-20 minutes until cooked. Be careful not to overcook them.
Meanwhile heat the butter in a large frying pan and lightly fry the onion and garlic for 2-3 minutes until soft and fragrant.
Season with the veggie sprinkle and stir in the cottage cheese.
Add the shredded spinach and cook, stirring continuously, for 4-5 minutes at the most. Remove from the heat and stir in half the cheese of your choice; set aside.
Preheat the oven to 180 °C and lightly grease a medium ovenproof dish with oil or butter.
Slice the cooked potatoes. Arrange half the potato slices in the prepared dish, season with veggie sprinkle, then top
with the spinach mixture.
Arrange the rest of the potato slices on top of the spinach, drizzle or brush with oil and bake for 20 minutes. Sprinkle
with the rest of the cheese and parsley and bake for a further 10-20 minutes until done.
Serve as a side dish.
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