Three Cheese and Spinach Sauce With Olive Tapenade

• 4 tablespoons olive oil
• 4 -5 tablespoons pine nuts
• 8 minced garlic cloves
• 10 ounces frozen chopped spinach, thawed and squeezed dry
• 1 pint cherry tomatoes, sliced in half
• 12 cup cottage cheese
• 4 ounces feta cheese
• 1 teaspoon dried oregano
• salt & fresh ground pepper, to taste
• 13 cup olive tapenade
• parmesan cheese, to serve

1. Toast pine nuts over medium-high heat in dry skillet until golden brown and fragrant.
2. Set aside.
3. Lower heat to medium and, in same skillet, heat oil then add garlic and cook for about 30 seconds.
4. Add pine nuts then cook about 2 minutes.
5. Add tomatoes and spinach to skillet and cook about 3 minutes, until tomatoes begin to look as if their skins are coming off a bit.
6. Reduce heat to medium-low, add feta and cottage cheeses, oregano, salt and pepper to skillet and stir to melt slightly and combine.
7. Add olive tapenade to skillet, stir to combine, and allow to heat through.
8. Apply sauce to pasta, bread, or your vehicle of choice, dust liberally with freshly grated parmesan, and serve.

olive oil, nuts, garlic, spinach, cherry tomatoes, cottage cheese, feta cheese, oregano, salt, olive tapenade, parmesan cheese

Taken from www.food.com/recipe/three-cheese-and-spinach-sauce-with-olive-tapenade-215419 (may not work)