1 pkg. frozen chopped spinach
3 eggs
1/4 c. (1/2 stick) butter
4 tbsp. flour
Salt & pepper to taste
1 (l lb.) carton sm. curd cottage cheese
1/4 lb. American cheese, grated or cubed
1/4 lb. brick cheese, grated or cubed

Cook spinach in boiling water until it is thawed. Drain well and cool. Beat the eggs, then stir in the well-drained spinach, butter, flour, and salt and pepper, stirring until well mixed. Fold in cottage, American and brick cheese. Spoon into a skillet and bake for 1 hour at 350 degrees. (Meade uses a 10 to 12 inch Corning casserole skillet.)

To serve the souffle, cut it in wedges and serve it while it is hot.

NOTE: This souffle also may be baked in advance and stored in the freezer. It is ideal for a large group.

Editor's note: Meade did not list spinach package size. The regular size is 10 ounces.