A friend gifted me with one of these last week and it was so delicious I had to ask her for the recipe.

I'm suspecting that part of the reason it was so delicoius was the half-cup of melted butter in the recipe.

As usual, when I went to make it for breakfast this morning I found I didn't have enough cottage cheese, so I filled in the rest of the requirement with feta and Parmagiano Reggiano.

My wall oven can't be used because one of the glass panels is cracked, so lately I've been using my Cuisinart Air Fryer/Toaster oven for baking and it is a wonder to behold,especially when I pay attention to the fact that I have to lower the temperature and cooking times.

Here's her recipe:
Spinach Pie
1 (10 oz) pkg frozen chopped spinach thawed and drained
1 (16 oz) small curd lowfat cottage cheese (I only had 8 oz. of large curd but added feta and Parmigiano Reggiano
3 eggs beaten
2 Tbsp flour
Pinch of salt
1/2 c melted butter

(My add) Sauteed mushrooms (2 small) cans of stems and pieces) and diced yellow onions sautéed in olive oil)

Mix all ingredients well. Pour into Pam sprayed 9-inch pie pan. Bake at 325 for 1 hour or until set.
I top with sautéed onions & mushrooms or add to spinach pie and bake until done. In my convection oven I convection baked at 300F covered with heavy aluminum foil for about 25 minutes and then convection baked for about 10 minutes more to dry out the top.)