Spinach-and-Cheese Casserole

This. Is. So. Good. I found the recipe through a long series of procrastinatory clicks, and I think it was on the Parents magazine website. Don't remember. Doesn't matter. Make it. It's like spanikopita meets spinach dip meets quiche. Which reminds me, I still have to post my spanikoptia and spinach dip recipes.

I'm still experimenting with low fat or no fat or full fat cheeses. The first batch was half no fat and half full fat so I suppose it came out pretty close to the intended result.

Prep time: 10 minutes
Bake time: 75 minutes
Serves: 8
Ingredients:
Cooking spray
4 eggs
2/3 cup flour
Two 10-oz packages frozen chopped spinach, thawed and squeezed dry (you can dump the spinach into a dish cloth and twist it to quickly squeeze out all the water)
24-oz container low-fat cottage cheese
3 cups grated reduced-fat cheddar cheese
Salt, to taste (I used garlic salt and pepper. Nutmeg is also a nice addition.)

1. Coat a 2-quart casserole dish with cooking spray. In a large mixing bowl, beat eggs with flour until smooth. (I beat the eggs until they were light and frothy before adding the flour.)
2. Add remaining ingredients and stir well to blend. Spoon into prepared dish and bake, or cover and refrigerate.
3. Bake, uncovered, at 350 degrees for 75 minutes.

TIP: To prep and bake the day before, shorten oven time by 10 minutes. Cool, wrap, and refrigerate. Reheat in the microwave, checking at 10-minute intervals, until heated through.
Per serving: 273 calories, 13 g fat (7 g saturated), 818 mg sodium, 140 mg cholesterol.
(How do they know how much sodium is in it if I salted to taste?!)