3 large eggs, beaten
6 tbsp. flour
1 (10 oz.) pkg. chopped spinach, thawed
2 cups small curd cottage cheese
2 cups grated sharp cheddar cheese
1/2 cup canned water chesnuts (diced)
1/2 tsp. salt
dash of pepper

Preheat oven to 350°F. Beat eggs with flour until smooth. Squeeze moisture out of spinach, separate the leaves. Add all ingredients to egg mixture. Combine well. Pour mixture into well greased 2-quart casserole dish. Bake uncovered for 1 hour.

Serves 8.

Submitted by: P. Haralambous