Spanakopita Bread Pudding

Name: Spanakopita Bread Pudding
Ingredients: 1 medium leek, white and light green parts, sliced lengthwise and then sliced crosswise (about 1 cup); 2 tablespoons butter; 3 eggs; 1 1/2 cups half and half; 1 cup large curd cottage cheese, drained in a colander; 3/4 cup plus 2 tablespoons crumbled feta cheese; 2 teaspoons dried dill weed; 1/2 teaspoon black pepper; One 9 ounce package of frozen chopped spinach, thawed and squeezed dry; 5 cups stale white bread cubes (Italian or French bread); 1 large Roma tomato, thinly sliced (optional); A well buttered 10 inch shallow casserole or baking dish (or similar size)

12 ingredients

5 steps

Ingredients

1 medium leek, white and light green parts, sliced lengthwise and then sliced crosswise (about 1 cup)
2 tablespoons butter
3 eggs
1 1/2 cups half and half
1 cup large curd cottage cheese, drained in a colander
3/4 cup plus 2 tablespoons crumbled feta cheese
2 teaspoons dried dill weed
1/2 teaspoon black pepper
One 9 ounce package of frozen chopped spinach, thawed and squeezed dry
5 cups stale white bread cubes (Italian or French bread)
1 large Roma tomato, thinly sliced (optional)
A well buttered 10 inch shallow casserole or baking dish (or similar size)

Directions

1

In a medium saute pan, saute the leek in the butter until just soft.
2

In a large mixing bowl whisk the eggs and half and half together and then stir in the cottage cheese, 3/4 cup of the feta, the dill weed and black pepper.
3

Stir in the spinach and sauteed leek and then gently fold in the bread cubes, pressing down a bit to absorb the liquid.
4

Place the mixture in the buttered baking dish, cover and let rest in the fridge for about an hour.
5

Bake the pudding uncovered in a 350F oven for 20 minutes. Remove from the oven and place the tomato slices around the edges, (if using) sprinkle with the 2 tablespoons feta and return to the oven for 30 to 40 more minutes or until the pudding becomes just slightly crusty around the edges. Let rest a few minutes before serving