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1
Preheat the oven to 350F.
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2
If your spinach is not prewashed, rinse the leaves under cold running water to remove all traces of dirt (you may want to rinse 2 to 3 times).
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3
Dry well in a salad spinner or use paper towels to squeeze out all excess water.
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4
Coarsely chop, discarding the stems, and set aside in a bowl.
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5
Heat the 2 tablespoons oil in a large skillet over medium heat and cook the onions, stirring, until golden and soft, 3 to 4 minutes.
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6
Add the cold water and chopped spinach.
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7
Cover and cook over low heat, mixing occasionally, until all of the spinach leaves have wilted, about 5 minutes.
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8
Remove from the heat and set aside.
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9
Combine the cottage cheese and eggs in a medium-size bowl.
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10
Add the cheddar, 1 cup of the Parmesan, and the pepper and mix until just blended.
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11
Add the cooked spinach and mix well.
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12
Coat a 9-inch round baking dish (preferably glass) with oil.
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13
Pour in the cheese-spinach mixture.
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14
Sprinkle the top with the remaining 2 tablespoons Parmesan.
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15
(May be frozen for up to 3 weeks or refrigerated for up to 2 days at this point.
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16
Defrost before baking.)
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17
Bake in the center of the oven until the top is golden brown and the center is firm when pierced with a knife, about 30 minutes.
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18
Let cool for 15 minutes to allow the pie to set before serving.
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19
Top each serving with a dollop of the Yogurt-Mint Dressing.
