2 (10 oz.) pkgs. frozen or fresh chopped spinach
3 tbsp. butter
2 c. cottage cheese, drained
1 tsp. salt
Pinch of nutmeg, freshly grated
1/3 c. grated Parmesan cheese
3 egg yolks
3 egg whites
1/4 c. heavy cream

Cook spinach according to package directions and drain. Press water off and put spinach through a fine strainer. Then warm up spinach in butter. Combine cottage cheese, salt, nutmeg, egg yolks, well beaten with a little cream. Blend well, bring to a boil.

Whip egg whites firm and fold in the spinach mixture with the Parmesan cheese. Pour into a greased one quart mold and bake at 375 degrees for approximately 30 minutes. 6 to 8 servings.