Cottage Cheese Breakfast Bowls

These cottage cheese breakfast bowls are a healthy and easy breakfast! Top them with berries or apple, cinnamon and a…

A Couple Cooks – Recipes worth repeating.

These cottage cheese breakfast bowls are a healthy and easy breakfast! Top them with berries or apple, cinnamon and a hint of honey.

Cottage Cheese Breakfast

Here’s a healthy breakfast idea that’s a bit unexpected, but surprisingly satisfying…Cottage Cheese Breakfast Bowls! Sure, cottage cheese and pineapple or melon seems a little retro. So let’s dust off the concept and make a modern way to start the day. Top this high protein cheese with fresh berries or apple, cinnamon and drizzle of honey. One bite, and you’ll be a believer (we promise).

Cottage Cheese Breakfast

Cottage cheese breakfast bowls

Cottage cheese is great for breakfast because it’s low calorie and high protein: to keep you full all day long! Let us be the first to declare: the whole cottage cheese and pineapple idea has never been our thing. But top it with fresh berries or apples and cinnamon, and it’s a whole new ballgame. Promise! If you have a texture thing about cottage cheese, we get it. But we think you’ll be pleasantly surprised here! Here’s what to do:

  • Add ¾ cup cottage cheese to a bowl. All brands taste different, so find one you love. (We like the flavor of Daisy brand.)
  • Top with berries or diced apple. For the berry bowl shown here, we used blueberries, raspberries and blackberries. For the apple cinnamon, we used Pink Lady apples (our favorite variety!).
  • Add a sprinkle of chopped nuts. Go with pistachios for the berry bowl and pecans for the apple.
  • Add a pinch of cinnamon and a drizzle of honey. Both ingredients are essential to taking the flavors up a notch. You can use maple syrup if you prefer.
Cottage Cheese Breakfast
Berry cottage cheese breakfast bowls: we added Goji berries for fun

A healthy way to start the day

Make up a cottage cheese breakfast bowl and it’s both delicious and filling. One serving with ½ cup blueberries and 2 tablespoons chopped pistachios has:

  • 234 calories
  • 25 grams protein

One thing to watch with cottage cheese is the sodium: this recipe has 30% of your daily sodium. This shouldn’t be a problem if you cook healthy, whole food meals on the regular, but keep it in mind if you also eat lots of salty foods during the day.

Cottage Cheese Breakfast

More ways to eat cottage cheese breakfast

Want a few other ideas for ways to eat cottage cheese at breakfast? Here are a few ideas you might enjoy:

More easy breakfast ideas

There are so many ways to eat a quick breakfast, especially on the go! Here are a few ideas:

This cottage cheese breakfast bowls recipe is…

Vegetarian and gluten-free.

Print
Cottage Cheese Breakfast

Cottage Cheese Breakfast Bowls


  • Author: Sonja Overhiser
  • Prep Time: 2 minutes
  • Cook Time: 0 minutes
  • Total Time: 2 minutes
  • Yield: 1 serving
  • Diet: Vegetarian

Description

These cottage cheese breakfast bowls are a healthy and easy breakfast! Top them with berries or apple, cinnamon and a hint of honey.


Ingredients

  • ¾ cup cottage cheese
  • 1/2 to 3/4 cup fresh berries or chopped apple
  • 2 tablespoons chopped pistachios or pecans
  • 1 pinch cinnamon
  • 1 teaspoon honey

Instructions

  1. Place the cottage cheese in a bowl. Top with the berries, nuts, cinnamon, and honey. Eat immediately.
  • Category: Breakfast
  • Method: Easy
  • Cuisine: Breakfast

Keywords: Cottage cheese breakfast

A Couple Cooks - Recipes worth repeating.

Egg Muffins

This egg muffins recipe makes the ideal healthy breakfast, lunch, or snack! Bake eggs in muffin tin cups, then refrigerate…

A Couple Cooks – Recipes worth repeating.

This egg muffins recipe makes the ideal healthy breakfast, lunch, or snack! Bake eggs in muffin tin cups, then refrigerate for quick meals.

Egg Muffins

Here’s a customizable make-ahead recipe that works for healthy breakfast, lunch and snack: Egg Muffins! Bake up scrambled eggs in muffin tin cups with healthy veggies, then refrigerate them for meals all week! This works as a grab-and-go breakfast, and it’s perfect for kid lunch boxes. We also find ourselves sneaking them out of the refrigerator for a quick snack. The filling is packed with good stuff: loads of spinach, cottage cheese for healthy protein, and jarred red pepper. They’re easy to whip up and so full of flavor!

Ingredients in egg muffins

Egg muffins are scrambled eggs that are baked in muffin tin cups, often with added vegetables or meat. Our spin on an egg muffin recipe loads up on healthy vegetables: spinach and red pepper. Because why not pack in healthy veggies? This makes them perfect for a healthy breakfast or lunch boxes. Our son loves these (and he’s wary of spinach: go figure!). Here’s what you’ll need:

  • Eggs
  • Oregano, garlic powder, salt and pepper
  • Frozen spinach: don’t substitute fresh; frozen spinach has a specific texture you’ll want her
  • Cottage cheese: bold, savory flavor and velvety texture and adds protein
  • Parmesan cheese
  • Jarred roasted red peppers: substitute sundried tomatoes if desired
Egg Muffin Cups

Bake it up in muffin cups

This egg muffins recipe is simple: whisk up the eggs, add the cheese and veggies, and bake it up! Head to the recipe below. But here are a few notes on the baking process:

  • Important: squeeze out as much water as possible from the spinach! The spinach should feel like dry crumbles when you are done. This makes sure the egg muffins will hold together when baking and won’t be too watery.
  • Spray or grease the muffin tin well. You’ll want to be able to pop the egg muffins right out after baking!
  • Bake until puffed and golden, 22 to 24 minutes. They’ll deflate a bit after you let them cool: that’s expected!
Healthy Egg Tin Muffins

Variations on egg muffins

These healthy breakfast egg muffins are exactly what we love in the morning: they’re packed with vegetables and healthy protein! But if you like, you can customize egg muffins to have different variations. Add ½ cup additional mix-ins to the recipe below, or remove the spinach entirely and substitute about 1 to 1 ½ cups mix-ins. Here are some ideas (make sure they are finely chopped):

Important notes: You’ll want the veggies on the done side when you sauté them, so they don’t release too much moisture while baking. They should be finely chopped for good distribution. Also, make sure to keep the cottage cheese in the base recipe; or you can replace it with milk.

Egg Muffins Recipe

Storage info

The great part about these egg muffins? They keep very well! They’re perfect for storing in the refrigerator for meals all week.

  • Store refrigerated for up to 5 days: you can eat them cold, room temp, or re-warmed. Personally we like them room temp!
  • You can also freeze them for up to 3 months. Defrost by placing in the refrigerator overnight.

Another spin: crustless quiche!

This egg muffin recipe is a spin on our Crustless Spinach Quiche. So if you prefer, you can make this recipe in a pie pan and slice into wedges. Simply bake it for 25 to 30 minutes until puffed and golden. Head to the linked recipe for more details!

Crustless Quiche

More healthy breakfast and lunch ideas

You can never have enough healthy breakfast or lunch ideas, in our opinion at least! Here are some more of our favorite resources:

This egg muffin cups recipe is…

Vegetarian and gluten-free.

Healthy Breakfast Egg Muffins
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Egg Muffins

Egg Muffins


  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 12
  • Diet: Vegetarian

Description

This egg muffins recipe makes the ideal healthy breakfast, lunch, or snack! Bake eggs in muffin tin cups, then refrigerate for quick meals.


Ingredients

  • 10 to 12 ounces frozen spinach*
  • 6 large eggs
  • ½ teaspoon dried oregano
  • ½ teaspoon kosher salt
  • ¼ teaspoon garlic powder
  • 1 cup cottage cheese
  • ¼ cup grated Parmesan cheese
  • ¼ cup chopped roasted red pepper (from a jar), plus more for topping
  • Fresh ground black pepper

Instructions

  1. Preheat oven to 375°F. Spray or grease a standard 12-cup muffin tin.
  2. Place the spinach in a colander and let warm water run over it until it is thawed, about 1 minute (some brands take a bit more effort to defrost: you can also use a microwave if necessary). Then use your hands to squeeze out as much excess liquid as you can.
  3. In a large bowl, whisk the eggs. Then stir in the oregano, salt, garlic powder, cottage cheese, grated Parmesan cheese, spinach, and roasted red pepper. Add a few grinds of fresh ground black pepper if you like.
  4. Fill each muffin cup three-quarters of the way to the top with the egg mixture. Sprinkle the tops with additional chopped roasted red pepper.
  5. Bake 22 to 24 minutes until set in the center and golden around the edges. Allow to cool for a few minutes (they’ll deflate, which is expected), and then run a butter knife around the edges of each muffin to loosen it and pop it out. Enjoy immediately or store refrigerated for up to 5 days: you can eat them cold, room temp, or re-warmed. (You can also freeze them for up to 3 months and defrost by placing in the refrigerator overnight.)

Notes

*Note: To customize the mix-ins in this recipe, substitute about 1 to 1 ½ cups mix-ins for the spinach. Try finely chopped sauteed broccoli, ham or bacon, caramelized onions, roasted peppers and onions or sautéed peppers, sauteed mushrooms, and so forth. You’ll want the veggies on the done side when you saute them, so they don’t release too much moisture while baking.

  • Category: Breakfast
  • Method: Baked
  • Cuisine: Breakfast

Keywords: Egg muffins

A Couple Cooks - Recipes worth repeating.

Cottage Cheese Dip

This cottage cheese dip tastes just like ranch dip, but it’s made with a few spices and this healthy cheese!…

A Couple Cooks – Recipes worth repeating.

This cottage cheese dip tastes just like ranch dip, but it’s made with a few spices and this healthy cheese! Perfect for parties.

Cottage Cheese Dip

There’s nothing we love more than a recipe that’s ultra simple and delivers on flavor. Meet this 5-ingredient Cottage Cheese Dip! It tastes like that good old ranch dip (you know, sour cream and a seasoning packet?). But it’s made with this healthy low-calorie, high protein cheese! All you need are a few seasonings from your pantry to make this into a stellar party dip. I scooped a tester bite out of the food processor and immediately exclaimed “Wow!” Ready to experience the magic?

5 ingredients in cottage cheese dip

This cottage cheese dip is ready in 5 minutes with 5 ingredients: all you need is a large food processor! You can also make this in a blender if you like (see below), though the food processor is the best tool for the job. Here are the only ingredients you’ll need:

  • Cottage cheese
  • Onion powder
  • Garlic powder
  • Dried dill
  • Salt

Add a few grinds fresh ground black pepper, if you like! Then blend it up in a food processor until fluffy and smooth. That’s it! Take a scoop of the fluffy white stuff and give it a try: you’ll be amazed at the amount of flavor that come out of these simple ingredients!

Cottage Cheese Dip

Food processor vs blender

A food processor is best for this cottage cheese dip: it essentially makes Whipped Cottage Cheese that you’ll season with a few spices. But if you don’t have one, you can try with a blender! Here’s a breakdown of the differences:

A food processor is easiest because it easily blends into a smooth texture. With a blender it can sometimes get stuck at the bottom, depending on the powder level of your blender.

A blender can work: just scrape down as much as you need to. If necessary, you can add about 1 tablespoon milk or water to try to get it to blend (just don’t add too much or it will become too liquid.

What to dip in cottage cheese dip

You can use cottage cheese dip like a typical ranch dip! It tastes good with a variety of vegetables and crackers. Here are our favorites for using with this dip:

  • Carrot sticks and celery
  • Bell peppers
  • Broccoli
  • Snap peas
  • Kohlrabi sticks
  • Crackers of any kind, including nut-based or gluten-free
  • Crostini
  • Bread
  • Pita bread or pita crisps
Cottage cheese

Cottage cheese nutrition

Is cottage cheese that much better than a sour cream in a dip? What makes cottage cheese a healthy cheese? According to Healthline, here are some of the benefits of cottage cheese:

  • It’s a low calorie cheese. A 1-cup serving has just 163 calories.
  • It’s very high in protein. 1 cup has a whopping 28 grams protein, over half your daily need. Protein accounts for over 70% of the calories.
  • It’s also packed with nutrients like B vitamins, calcium, phosphorus, and selenium.

While you’re only eating small quantities as a dip, the amount of protein you get with lower calories does make a difference. It also makes it a nice idea for healthy lunches!

Cottage Cheese Dip

More cottage cheese recipes

There are lots of ways to use cottage cheese outside of simply eating it with a spoon! Here are some of our favorite ways to use cottage cheese:

This cottage cheese dip is…

Vegetarian and gluten-free.

Print
Cottage Cheese Dip

Cottage Cheese Dip (5 Ingredients!)


  • Author: Sonja Overhiser
  • Prep Time: 5 minutes
  • Cook Time: 0 minutes
  • Total Time: 5 minutes
  • Yield: 2 cups
  • Diet: Vegetarian

Description

This cottage cheese dip tastes just like ranch dip, but it’s made with a few spices and this healthy cheese! Perfect for parties.


Ingredients

  • 2 cups (1 pound) cottage cheese
  • ½ teaspoon onion powder
  • 1 teaspoon garlic powder
  • 2 teaspoons dried dill
  • ¼ teaspoon kosher salt
  • Fresh ground black pepper, optional

Instructions

  1. Blend all ingredients in a food processor* until smooth, about 1 minute, scraping down the bowl once. Taste and add additional salt if desired.

Notes

*A food processor is best, but you can also try in a blender. Stop and scrape down the bowl, and if necessary add about 1 tablespoon milk or water to get it to blend. Resist the urge to add too much or it will become too liquid in texture.

  • Category: Dip
  • Method: Whipped
  • Cuisine: American

Keywords: Cottage cheese dip

A Couple Cooks - Recipes worth repeating.

Cottage Cheese Pancakes

This cottage cheese pancakes recipe is the best genius trick! It makes a protein packed pancake that tastes like French…

A Couple Cooks – Recipes worth repeating.

This cottage cheese pancakes recipe is the best genius trick! It makes a protein packed pancake that tastes like French toast.

Cottage Cheese Pancakes

Cottage cheese pancakes? Yes, this pancakes recipe is the best kept secret on the internet! This protein-packed pancake uses half the flour as a regular pancake recipe, relying on eggs and cottage cheese instead. Might sound a little off, until you take a bite. It’s tender, fluffy, and vanilla-scented: in fact, it tastes like a cross between pancakes and French toast! This is now our go-to pancake recipe (really!). Ready to give it a try?

Ingredients in this cottage cheese pancakes recipe

We didn’t invent the idea of cottage cheese pancakes: it’s been swirling around on the internet for a while (undetected by us). But we did create this riff on the theme, which results in a big batch of fluffy, ample-sized pancakes. You’ll need only 7 ingredients for this recipe:

  • Small curd cottage cheese (see notes below)
  • Eggs
  • All purpose flour
  • Maple syrup
  • Vanilla
  • Baking powder and salt
Cottage cheese

Look for small curd cottage cheese

The most important part of the ingredients in cottage cheese pancakes? Find small curd cottage cheese. This type of cottage cheese has smaller curds (as the name implies). Why it’s important? Small curds allow the cheese to mostly melt into the pancake texture when cooked, so there aren’t many visible white flecks when you cut into it. Here are a few things to keep in mind:

  • Some brands labeled as “small curd” have fairly large curds. The size varies based on brand. One small curd brand we bought was exactly the same curd size as another brand that was not labeled small curd. Experiment and find a brand that works for you!
  • That said, the recipe works with any size of curd (except large). Don’t sweat it too much! Avoid anything marked large curd, but you can really use whatever you have on hand. You just may end up with some white flecks: which are not bad! They’re still just as delicious.
Cottage Cheese Pancakes

Makes for protein filled pancakes

What we like about this cottage cheese pancakes recipe? It uses half the normal amount of all-purpose flour in a traditional pancakes recipe. We’re not anti-flour, but we do like a pancake that fills us up with protein so we’re not hungry 1 hour later. Here’s a little breakdown:

  • 1 Cottage Cheese Pancake has 7.8 grams protein! A serving size of two of these is approximately 30% of your daily protein intake.
  • 1 Standard Pancake has approximately 4 grams protein. So the cottage cheese pancake is has nearly double the protein!
Cottage Cheese Pancakes

Toppings for cottage cheese pancakes

There are so many ways to top your cottage cheese pancakes! Typically when we serve pancakes we try to offset the sweet with a little nut butter for protein. Because these are high protein pancakes, there’s no need: top them with whatever you like! Here are some ideas:

  • Pure maple syrup and powdered sugar: this plays up the French toast vibe
  • Fresh berries like raspberries, blackberries or blueberries
  • Sliced bananas
  • Crushed nuts like pecans, walnuts, pistachios, hazelnuts or slivered almonds
  • Nut butter like peanut, almond, pecan, or walnut butter

More pancake recipes

There are so many riffs on pancake recipes, and we love trying them all. Here are some of our top healthy pancake recipes:

This cottage cheese pancakes recipe is…

Vegetarian.

Print
Cottage Cheese Pancakes

Cottage Cheese Pancakes


  • Author: Sonja Overhiser
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 10 4-inch pancakes
  • Diet: Vegetarian

Description

This cottage cheese pancakes recipe is the best genius trick! It makes a protein packed pancake that tastes like French toast.


Ingredients

  • 4 eggs
  • 1 ½ cups small curd* cottage cheese
  • 3 tablespoons pure maple syrup, plus more for serving
  • 1 teaspoon vanilla extract
  • ¾ cup all purpose flour
  • ½ tablespoon baking powder
  • ¼ teaspoon kosher salt

Instructions

  1. In a medium bowl, whisk the eggs, cottage cheese, maple syrup and vanilla (if you see very large clumps of cottage cheese, try to break them up or smash them with a fork).
  2. In another bowl, whisk the flour, baking powder and salt. Add it to the bowl with the wet ingredients and mix until a smooth batter forms.
  3. Heat a non-stick skillet or griddle over medium heat, then add a bit of butter to coat. Scoop out ¼ cup portions of batter and cook the pancakes until golden brown on one side, adjusting the heat so it doesn’t brown too fast. Flip and cook until cooked through and no longer gooey at the edges (the batter will ooze out a bit at the sides; just keep cooking until it is fully cooked, adjusting the heat as necessary so it doesn’t brown too fast). Place the pancakes in a stack under an overturned bowl, and cook the second batch of pancakes. 
  4. Serve immediately, topped with pure maple syrup.

Notes

*Small curd cottage cheese is important for getting the right texture where the cheese melts into the pancake. Some brands labeled as “small curd” have fairly large curds, so the size varies based on brand. Experiment and find a brand that works for you! But don’t sweat it too much: you can make this recipe with any size curds, you just may end up with an appearance with some white flecks.

  • Category: Breakfast
  • Method: Stovetop
  • Cuisine: Breakfast

Keywords: Cottage cheese pancakes, Cottage cheese pancakes recipe

A Couple Cooks - Recipes worth repeating.

Easy, Breezy Cottage Cheese Wraps to Make This Summer

With the temperatures rising, we’re giving our ovens a much-needed rest and swapping baked and roasted dishes for simple, no-cook meals. We’ve partnered with Hood Cottage Cheese to dream up delicious ways to use their many flavors of creamy cottage che…

With the temperatures rising, we’re giving our ovens a much-needed rest and swapping baked and roasted dishes for simple, no-cook meals. We've partnered with Hood Cottage Cheese to dream up delicious ways to use their many flavors of creamy cottage cheeses—from refreshing Cucumber and Dill to sweet Strawberry—in summer-centric wraps.


Ah, summer, when the days are long and my patience in the kitchen is short. Big platters of grilled vegetables and juicy burgers, a huge pot of spicy-smoky chili, or a cold and crisp noodle salad may all be perfect for the warming weather, but the reality is, I don’t usually (read: never) have the time to pull together a meal that takes more than 15 minutes most days of the week—especially for lunch.

Read More >>

Spinach Pie

I absolutely love spinach pie. It’s rich, but not quite as heavy as a quiche, it has a deliciously flakey crust, and it works as a savory breakfast, brunch, or just anytime meal. It’s so good that I literally can’t wait to eat the leftovers, even though I know that puff pastry isn’t going to be […]

The post Spinach Pie appeared first on Budget Bytes.

I absolutely love spinach pie. It’s rich, but not quite as heavy as a quiche, it has a deliciously flakey crust, and it works as a savory breakfast, brunch, or just anytime meal. It’s so good that I literally can’t wait to eat the leftovers, even though I know that puff pastry isn’t going to be crispy anymore. It just tastes so good.

Originally published 9/2012, updated 3/1/2021.

Overhead view of a spinach pie in a glass pie dish on a wood countertop

What is Spinach Pie?

This spinach pie is inspired by spanakopita, which is a savory Greek pie made with phyllo dough, feta, and spinach (see an authentic spanakopita recipe here). To make my spinach pie a little easier, I used a couple of short cuts: frozen spinach and frozen puff pastry dough. And then to keep the price on the lower side, I replaced the feta with cottage cheese (totally not similar cheeses, but it works here). The result is fast, easy, and still oh so delicious!

Where to Find Puff Pastry

The puff pastry dough is an important part of this recipe. You can find frozen puff pastry dough near the frozen desserts and frozen pie crusts in most major grocery stores. I used this one from Pepperidge Farm, but if you want to try making your own, check out this recipe for homemade puff pastry from my friend, Christina, at Dessert for Two. 

Store-bought puff pastry usually comes in a box of two sheets, with each sheet folded into thirds. You only need one sheet, so save the second one for the next time you want to make spinach pie! You’ll also need to fully thaw the puff pastry before you begin, so make sure to take it out of the freezer at least an hour before you make your spinach pie.

What Else Can I Add to Spinach Pie?

This is another one of those recipes that can take a lot of fun add-ins. Try tossing in some chopped sun dried tomatoes, or maybe some cooked bacon. Or how about some feta cheese or roasted red peppers? A little bit of dill would also take the flavor up a notch!

Close up side view of spinach pie in the glass pie dish

Overhead view of spinach pie in the glass pie dish on a wooden surface

Spinach Pie

Puff pastry makes this rich and delicious spinach pie a breeze to prepare. Perfect for breakfast, lunch, or brunch!
Total Cost $6.48 recipe / $0.81 serving
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 8 slices
Calories 264.21kcal
Author Beth - Budget Bytes

Ingredients

  • 1 sheet puff pastry $2.40
  • 1 lb. frozen chopped spinach $1.99
  • 1 yellow onion $0.32
  • 1 clove garlic $0.08
  • 1 Tbsp olive oil $0.16
  • 1 cup cottage cheese $0.40
  • 1/4 cup grated Parmesan $0.44
  • 1/8 tsp nutmeg $0.02
  • 1/2 tsp salt $0.02
  • 1/4 tsp freshly cracked black pepper $0.02
  • 3 large eggs, divided $0.63

Instructions

  • Make sure to take the puff pastry and spinach out ahead of time to thaw (spinach can be thawed quickly in the microwave, if needed, but do not thaw the puff pastry in the microwave). Preheat the oven to 375ºF.
  • Dice the onion and mince the garlic. Add the onion, garlic, and olive oil to a skillet and sauté over medium heat until the onions are soft and translucent. Set the onions and garlic aside to cool slightly.
  • Add the cottage cheese, Parmesan, nutmeg, salt, pepper, and two of the eggs to a bowl, and stir to combine (save the third egg to brush on top of the pastry before baking).
  • Squeeze out as much water as possible from the thawed spinach. Add the squeezed spinach and sautéed onion and garlic to the bowl with the cheese mixture. Stir to combine again.
  • Place a sheet of parchment paper on your work surface (or dust lightly with flour) and roll the thawed puff pastry out until it's just slightly larger, about 10x10 inches.
  • Drape the rolled pastry dough out over a pie plate. Spread the spinach and cheese mixture inside the pastry dough, then take the corners and fold them in toward the center. The pastry will not fully cover the top, but that's okay (see step by step photos below).
  • Lightly whisk the remaining egg and brush it over the surface of the pastry dough. Bake the spinach pie for about 45 minutes, or until the pasty on top has puffed up significantly and turned golden brown.
  • Remove the spinach pie from the oven, let sit for about five minutes, then slice into eight pieces and serve.

Nutrition

Serving: 1slice | Calories: 264.21kcal | Carbohydrates: 18.71g | Protein: 10.51g | Fat: 16.94g | Sodium: 454.89mg | Fiber: 2.69g

Love Spinach? Try these other spinach-licious recipes:

One slice of spinach pie on a plate next to the pie dish

How to Make Spinach Pie – Step By Step Photos

Sauteed Onions and Garlic in a Skillet

Make sure to thaw one sheet of puff pastry and one pound of frozen chopped spinach before you begin. Preheat the oven to 375ºF. Dice one yellow onion and mince one clove of garlic. Add the onion, garlic, and olive oil to a skillet and sauté over medium heat until the onions are soft and translucent. Set the onion and garlic aside to cool slightly.

Cheese, eggs, and seasoning in a bowl

Add 1 cup cottage cheese, ¼ cup grated Parmesan, 2 large eggs, ⅛ tsp nutmeg, ½ tsp salt, and ¼ tsp freshly cracked black pepper to a bowl. Stir to combine.

Thawed and squeezed frozen spinach

Squeeze out as much water from the thawed spinach as possible. This is really important because you don’t want your spinach pie to be soggy!

Spinach and onions added to the cheese mixture in the bowl

Add the spinach and sautéed onion and garlic to the bowl with the cheese mixture, then stir to combine again.

Mixed spinach pie filling

And now the spinach pie filling is complete! Let’s move on to the puff pastry.

Rolled puff pastry dough

You’re going to need the puff pastry to be a little larger than it is as it comes, so lay the pastry dough on a sheet of parchment paper or a lightly floured surface, then roll it out until it’s about 10×10 inches.

puff pastry over pie dish

Drape the pastry dough over a pie dish. There should be enough to drape over the sides (you’ll fold that over the top after it’s filled).

Spinach pie filling added to the pie plate

Add the spinach and cheese mixture to the pie plate and spread it out evenly.

egg being brushed onto puff pastry

Fold the corners in toward the center (it’s okay if they don’t fully cover the top. Lightly whisk the last egg, then brush it over the surface of the puff pastry.

Baked spinach pie

Bake the pie in the preheated 375ºF oven for 45 minutes, or until the pastry on top is puffed up and deeply golden brown. Let the pie sit for about five minutes before slicing into 8 pieces and serving.

One slice of spinach pie on a plate

It’s sooooo good!

The post Spinach Pie appeared first on Budget Bytes.

3 Sweet, Snack-y Dips for Cottage Cheese Lovers

We’ve partnered with Hood Cottage Cheese to share a few of our favorite ways their creamy, protein-rich cottage cheeses—like their sweet Cottage Cheese With Strawberry or Cottage Cheese With Blueberry—make for a delicious dip.

I’m sorry to say I was…

We've partnered with Hood Cottage Cheese to share a few of our favorite ways their creamy, protein-rich cottage cheeses—like their sweet Cottage Cheese With Strawberry or Cottage Cheese With Blueberry—make for a delicious dip.


I’m sorry to say I was a latecomer to liking cottage cheese.

Read More >>

The WFH Snack You Can Make (& Eat) Between Zoom Calls

We’ve partnered with Hood Cottage Cheese to share a few of our favorite ways their creamy, protein-rich cottage cheeses—like their savory Cottage Cheese with Cucumber and Dill—make for a delicious, speedy snack.

Working from home in pajamas, with yo…

We've partnered with Hood Cottage Cheese to share a few of our favorite ways their creamy, protein-rich cottage cheeses—like their savory Cottage Cheese with Cucumber and Dill—make for a delicious, speedy snack.


Working from home in pajamas, with your dog napping next to you: Once upon a time, that would’ve sounded luxuriously relaxing, right?

Read More >>

Cottage Cheese Crab Bowl

Every now and then I like to share things with you that aren’t exactly “recipes” but are just the random bowl meals that I make out of things found in my fridge. I’ve discovered so many great flavor combinations by experimenting with these bowl meals and I hope they inspire you as well. This Cottage […]

The post Cottage Cheese Crab Bowl appeared first on Budget Bytes.

Every now and then I like to share things with you that aren’t exactly “recipes” but are just the random bowl meals that I make out of things found in my fridge. I’ve discovered so many great flavor combinations by experimenting with these bowl meals and I hope they inspire you as well. This Cottage Cheese Crab Bowl is my most recent favorite. It’s light and fresh for this early summer heat, but still filling enough to serve as a whole meal (for me, at least).

Sriracha being drizzled onto a cottage cheese crab bowl, from above

What’s In This Bowl

This cottage cheese crab bowl was inspired by the classic sushi roll, the California roll, which contains crab (or often times imitation crab), cucumber, and avocado. I had been seeing imitation crab every time I stopped and Aldi and I eventually started craving it, so I bought a pack, I grabbed a cucumber, and threw them on top of the cottage cheese I had in my fridge. I also went a step further and sprinkled on a little bit of Everything Bagel Seasoning, and a light drizzle of sriracha for fun. It’s not fancy, but it’s soooo good!

P.S. If you have avocado on hand, it would go marvelously with these flavors, just like it does in the California roll. 

What is Everything Bagel Seasoning?

Everything bagel seasoning has been taking the food market by storm lately. It’s basically the mix of ingredients that you’d find on top of an “everything” bagel, or sesame seeds, poppy seeds, flakey salt, dehydrated garlic, and dehydrated onion. I’m not sure who marketed this seasoning blend first, but the first time I saw it was at Trader Joes. It’s gotten so popular lately that several other grocery stores are now making their own version, including Kroger and Aldi. 

What is Imitation Crab?

Imitation crab might throw some people off, and I totally get it. Imitation crab is basically fish that has been processed to taste and look more like crab. It’s probably not the most wholesome choice of proteins, but it’s so much less expensive than real crab and since I only eat it maybe once a year, I’m not going to sweat it. I’m all about everything in moderation, and I encourage everyone to make the food choices that they are comfortable with. Here is a great article from Healthline breaking down exactly what imitation crab is and how it compares to real crab, so you can decide for yourself: What is Imitation Crab and Should I Eat It?

Can I Substitute…

The whole idea of a “bowl meal” is that you allow yourself to be a little experimental, throw in whatever you have, and just go with it. So, can you substitute the imitation crab? Sure, go with what you have. Maybe a soft boiled egg, some canned tuna, real crab, cooked salmon, or smoked salmon. Can you substitute the Everything Bagel Seasoning? Sure, maybe try some plain sesame seeds, or just some freshly cracked pepper and flakey sea salt. Can you substitute the cottage cheese? Sure, try a bed of rice, or maybe some fresh greens. I can’t guarantee you’ll like any of these substitutes, but the point is that you try it and see for yourself. :)

Close up of a bite of Cottage Cheese Crab Bowl on a fork

 
Overhead view of a Cottage Cheese Crab Bowl with a black fork in the side

Cottage Cheese Crab Bowl

This Cottage Cheese Crab Bowl is the perfect light, fresh, and filling lunch for summer. It also meal preps well, so pack a few to take to work for lunch! 
Total Cost $1.21 each
Prep Time 5 minutes
Cook Time 0 minutes
Total Time 5 minutes
Calories 149.2kcal
Author Beth - Budget Bytes

Ingredients

  • 1/2 cup cottage cheese $0.27
  • 1/2 cup chopped cucumber $0.32
  • 1/3 cup imitation crab $0.58
  • 1/4 tsp everything bagel seasoning $0.02
  • 1/4 tsp sriracha $0.02

Instructions

  • Add the cottage cheese, chopped cucumber, and crab meat to a bowl. Top with everything bagel seasoning and a light drizzle of sriracha.
  • Serve immediately, or refrigerate until ready to eat, up to four days.

Nutrition

Serving: 1bowl | Calories: 149.2kcal | Carbohydrates: 15.4g | Protein: 15.7g | Fat: 2.8g | Sodium: 710.4mg | Fiber: 0.8g

Want more bowl meals? Check out our bowl meal category

How to Make Cottage Cheese Crab Bowls – Step by Step Photos

Sliced cucumber on a cutting board with a knife

Chop about a ½ cup cucumber. Depending on the girth of your cucumber, you may want to either halve or quarter the slices to make them bite-sized.

Imitation crab meat package

This is the imitation crab meat that I got at Aldi. You can usually find it in the seafood department in grocery stores, but at Aldi it’s with the seasonal refrigerated items. So I’m not sure if they’ll continue to carry this item forever.

Everything bagel seasoning bottle

And here is the everything bagel seasoning I used. I’ve used different brands and each seems to have a different salt content, so you may just want to add your seasoning to the bowl according to your tastes. I find that this one from Aldi has a lot more salt than the one from Kroger (I prefer the less salt version). 

Adding everything bagel seasoning to the crab bowl

To make the cottage cheese crab bowl, start with ½ cup cottage cheese, add ½ cup chopped cucumber, about ⅓ cup of the imitation crab, and then sprinkle on some of the everything bagel seasoning (I used ¼ tsp, but would have used more if it had less salt).

cottage cheese crab bowl being drizzled with sriracha

Finally, drizzle a little sriracha on top.

Finished Cottage Cheese Crab Bowl with a black fork in the side

Then enjoy! This bowl meal preps really well, so feel free to make a few for easy grab and go lunches later in the week!

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Garlic Herb Whipped Cottage Cheese Dip

I’m continuing my new love affair with cottage cheese and experimenting with all the fun things you can do with this inexpensive source of protein. I know a lot of people just can’t stand the texture of cottage cheese, so I wanted to play around with whipping it up into a smooth sauce or dip […]

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I’m continuing my new love affair with cottage cheese and experimenting with all the fun things you can do with this inexpensive source of protein. I know a lot of people just can’t stand the texture of cottage cheese, so I wanted to play around with whipping it up into a smooth sauce or dip to get rid of the “curds” that turn so many people off. My first experiment was this Garlic Herb Whipped Cottage Cheese Dip (using my all-purpose garlic herb seasoning), which turned out amazing and tastes a lot like ranch dip, but with way better nutrition stats. Pair this creamy dip with some vegetables and crackers for dipping and you’ve got a pretty meal-worthy “snack.”

Smooth & Creamy Garlic Herb Cottage Cheese Dip

A platter full of crackers and vegetables with a bowl of garlic herb cottage cheese dip in the center

How to Use Garlic Herb Cottage Cheese Dip (or spread!)

As I was crunching down on my cottage cheese dipped vegetables and crackers, I was thinking of all the delicious ways you could use this dip! In addition to dipping vegetables and crackers, this dip would make an awesome spread for a veggie sandwich or wrap sandwich. And I’d totally spread this all over a toasted bagel if I didn’t have any cream cheese on hand. And while I haven’t tried it, I suspect this would be good stirred into mashed potatoes! ?

How Long Does it Keep?

You probably don’t want to keep this in your fridge any longer than about 5 days. Dried herbs and spices contain natural yeasts and molds that become activated when hydrated, and they can grow at colder refrigerator temperatures. But hey, this is a small 1 cup batch, so I think you’ll be able to eat it up within that time!

What Kind of Blender do I Need?

I just used my super inexpensive Hamilton Beach single serving blender (the type usually marketed for smoothies), so you definitely don’t need anything super powerful to make this dip. If you have a small food processor, that would also work well. 

What Brand Cottage Cheese Do you Recommend?

Okay, so here’s the thing with cottage cheese: they can vary a LOT from brand to brand. I find that a lot of brands add a lot of extra ingredients in attempt to make the texture and color better, but IMHO those ingredients just end up making it taste a little off. So, I look for brands with the least amount of Ingredients. Daisy is the best I’ve found, but it’s also more expensive. The worst, IMHO, is Kroger brand. This week I used Aldi’s Friendly Farms brand and it fell somewhere in the middle. It’s okay and the price is great, so I rolled with it. Feel free to leave your favorite brand in the comments below! I’d love to hear your fav’s.

4%, Low-fat, or No-fat Cottage Cheese?

I definitely recommend 4% fat cottage cheese for this recipe. The little bit of fat really helps the flavor and mouthfeel of the dip and even though it’s the “highest fat” version available, it’s still far less than sour cream or mayonnaise based dips.

A cracker being dipped into the whipped cottage cheese dip, the platter of vegetables and crackers in the background

Shown in a small Splatterware Collection enamelware bowl.

 

Garlic Herb Whipped Cottage Cheese Dip

Say goodbye to curds because this Garlic Herb Cottage Cheese Dip is whipped until smooth and creamy for a high protein vegetable and chip dip!

  • 1 tsp dried parsley ($0.10)
  • 1/2 tsp dried oregano ($0.05)
  • 1/2 tsp dried basil ($0.05)
  • 1/4 tsp garlic powder ($0.03)
  • 1/4 tsp onion powder ($0.03)
  • 1/4 tsp salt ($0.02)
  • freshly cracked pepper ($0.03)
  • 1 cup cottage cheese ($0.53)
  • 1 tsp lemon juice ($0.01)
  1. Add all ingredients to a blender and purée until smooth. You may need to add about 1 Tbsp water if the mixture is too thick to blend, but avoid adding excess water as this will make your dip too thin.

  2. Serve immediately or refrigerate until ready to eat.

How to Make Garlic Herb Whipped Cottage Cheese – Step by Step Photos

all-purpose garlic herb seasoning in a small wooden bowl

Make the All-Purpose Garlic Herb Seasoning by combining 1 Tbsp dried parsley, ½ tsp dried oregano, ½ tsp dried basil, ¼ tsp garlic powder, ¼ tsp onion powder, ¼ tsp salt, and some freshly cracked pepper (about 10 cranks of a pepper mill).

Add cottage cheese and seasoning to a blender

Add 1 cup cottage cheese, 1 tsp lemon juice, and your garlic herb seasoning to a blender. Purée until smooth, adding a tablespoon of water, if needed, if the mixture is too thick to blend.

A spoon lifting some whipped cottage cheese dip out of the blender

Avoid adding too much water so the dip doesn’t get too watery. It will firm up a bit after being chilled in the refrigerator, too.

A platter full of crackers and vegetables with a bowl of Whipped Cottage Cheese Dip in the center

Serve your whipped cottage cheese dip immediately, or refrigerate for up to 5 days! This would be another great dip to include in your meal prep Veggie Snack Packs!

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