Contributed by: Ruth Padgett, North Charleston

“This recipe was printed in The News and Courier food section over 25 years ago and has become one of our favorites.”


2 (10-ounce) boxes frozen chopped spinach

1 pound Velveeta cheese, cut into small pieces

2 pounds cottage cheese (small curd)

6 eggs

6 tablespoons all-purpose flour

1 teaspoon minced garlic

pound butter, softened

1 teaspoon salt

Dash of pepper


Defrost spinach and squeeze out water. Mix (by hand) all ingredients together and put into a 13x9-inch baking dish. Bake at 350 degrees for 45 minutes.

Note: This may be frozen before baking.