Cottage Cheese

Spanakopita Bread Pudding

November 20, 2012
1 Ratings
  • Makes about 6 servings
Author Notes

I love Greek spanakopita or spinach banitsa as they call it in Bulgaria. Spinach and feta laced with dill and wrapped in layers of phyllo is to die for! But it is a time consuming venture and takes patience. This pudding is a quick and easy way to satisfy my craving. —inpatskitchen

What You'll Need
  • 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)
  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

See what other Food52ers are saying.

  • sexyLAMBCHOPx
  • boulangere
  • inpatskitchen
  • GiGi26

Recipe by: inpatskitchen

I think I get my love for food and cooking from my mom, who was an amazing cook. She would start baking and freezing a month before Christmas in order to host our huge open house on Christmas afternoon. I watched and I this day I try not to procrastinate when it comes to entertaining. My cooking style is pretty much all over the place, although I'm definitely partial to Greek and Italian cuisine. Oh yes, throw a little Cajun in there too!

6 Reviews

sexyLAMBCHOPx June 2, 2015
Classic IPK;s yum-yum...
inpatskitchen June 2, 2015
Thanks chops!
GiGi26 December 6, 2012
I just saw this and you have started MY craving for your mom's Banitsa!! Will be making this VERY this weekend!
inpatskitchen December 6, 2012
Let me know what you think...and the tomatoes aren't necessary.
boulangere November 21, 2012
This sounds fantastic. Have a lovely Thanksgiving, Pat!
inpatskitchen November 21, 2012
Thanks so much b! Hopefully all is well with you...I've been missing your beautiful recipes and stories both here and on your blog. You have a wonderful Thanksgiving also!