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Active time
15 minutes
Total time
45 minutes
10 servings

1 ½ cups cottage cheese

1 cup milk

2 large eggs

½ tsp. fine grain sea salt

splash of olive oil

1 medium onion, chopped

1 shallot, chopped (optional)

¼ lb. brown mushrooms, brushed clean and chopped

½ cup fresh or jarred marinara sauce

2 big handfuls of spinach, washed and chopped

9 flatbreads (or enough to make 3 layers) (pumpkin cheddar is a favorite, but use whatever you like!)

9-inch round baking dish, or an 8x8 baking pan

¼ cup grated cheese (Parmigiano-Reggiano, cheddar, or Gruyere work nicely)


  1. Preheat oven to 400°F and place rack in the center. Oil your baking dish well and set aside.
  2. Using a hand blender/food processor/regular blender, puree cottage cheese, milk, eggs, and salt until smooth.
  3. Line a separate deep dish or baking pan with the flatbread crackers and cover with 1 ½ cups of the cottage cheese mixture, reserving the rest for later use. Let crackers soak for about 10 minutes — long enough for them to soften a bit, but not so long that they go mushy.
  4. While the crackers soak, cook the onion and shallot in a large skillet over high heat with a splash of olive oil and a pinch of salt. Cook until they begin to soften a bit.
  5. Stir in mushrooms and cook until they release their liquid and start to brown, another 5 minutes or so, stirring a few times as they cook. Remove from heat. Stir in spinach and marinara sauce, then combine with remaining cottage cheese mixture and stir well.
  6. Arrange about ⅓ of the soaked crackers in a single layer in the bottom of prepared pan, breaking up any larger pieces to make a well-formed bottom layer. Ladle ⅓ of the spinach mushroom mixture over the first layer of crackers. Add another layer of crackers, another ⅓ of the mushroom mixture, a final layer of crackers and the remaining mushrooms. Place in the oven and bake for 28-30 minutes or until the top and edges are golden. Bake longer if a crunshier, more well-done upper crust is desired.
  7. Remove and cool for 15-20 minutes. Serve warm or at room temperature.



For more information on Doctor Kracker and for additional recipes, visit www.drkracker.com


Calories: 170
Total Fat: 4.5g
Saturated Fat: 1.5g
Sodium: 580mg
Carbohydrate: 24g
Fiber: 0g
Total Sugar: 5g (Added Sugar: 0g)
Protein: 15g

Yield: 10 servings

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