1 pkg. frozen, chopped spinach, cooked
1 (14 or 16 oz.) pkg. firm tofu
1 c. cottage cheese
2 c. cooked rice (I use brown rice)
1 med. onion, finely chopped
2 cloves garlic, minced
1/8 tsp. nutmeg

Saute onion and garlic in oil. Rinse and gently squeeze extra moisture from tofu and crumble in pan with onion and garlic. Cook slowly about 5 minutes. Add cottage cheese and heat through. Add cooked spinach, rice and nutmeg. Pour into shallow baking dish and top with grated Jack cheese, if desired. Bake at 350 degrees until hot and cheese is melted, about 30 minutes.