Mushroom & Spinach Cottage Cheese Bake

Ingredients

• 2 1/2 cups (170 g) mushrooms, sliced
• 1 1/2 tsp (8 ml) extra-virgin olive oil
• 1 garlic clove
• 1 1/4 tbsp (5 g) thyme, picked
• 2 cups (60 g) spinach
• 3 1/2 tbsp (50 g) cottage cheese, 2%
• 2 (100 g) large eggs
• 6 1/2 tbsp (98 g) plain Greek yogurt, 2%
• 3 1/2 tbsp (25 g) whole wheat flour
• 1 2/3 tbsp (10 g) Parmesan, grated
• 2 1/2 tsp (13 ml) lemon juice
• a pinch of fine sea salt

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Method

1. Heat the oven to 190°C (375°F). Brown the mushrooms hard in the oil, 5 minutes, then add the garlic, thyme and spinach for a minute, until it wilts and the pan is dry.
2. Beat the cottage cheese with the eggs, the yogurt, the flour and salt until smooth; it is both the filling and the top.
3. Spread half into a 6-inch (15 cm) dish, spoon the mushrooms over, cover with the rest and scatter the Parmesan. Bake 20–22 minutes, until just set with a faint wobble and golden. Squeeze the lemon juice over to serve.