Ingredients & Ayurvedic Properties
| Ingredient | Weight | Ayurvedic Profile |
|---|---|---|
 Spinach, chopped | 360 g | Astringent, Sweet · Cooling |
 Potatoes, sliced thin | 420 g | Sweet, Astringent · Cooling |
 Cottage cheese | 220 g | Sour, Sweet · Cooling |
 Fresh dill | 18 g | Pungent, Bitter · Heating |
 Olive oil | 22 g | Sweet, Bitter, Astringent · Heating |
 Dried oregano | 3 g | Pungent, Bitter · Heating |
 Rock salt | 5 g | Salty · Cooling |
Step-by-Step Preparation
- Cut the chopped spinach and sliced thin potatoes into even pieces and place them in a wide bowl.
- Add the olive oil, oregano, and rock salt; toss until every piece is lightly coated.
- Arrange the mixture in a shallow baking dish and distribute the cottage cheese and fresh dill evenly.
- Bake until the vegetables are tender and the top is lightly browned without becoming dry.
- Rest for five minutes and serve warm.
Dosha Modifications & Seasonal Guidance
Vaidya Culinary Note (original international vegetable-bake adaptation)
Spinach Potato Cottage Cheese Bake is baked until tender and served warm in a moderate portion. Vata: serve warm, cook until tender, and add a little ghee if the dish feels dry. Pitta: moderate chilies and sharp sourness, favoring coriander or fennel. Kapha: keep the portion light, reduce added fat, and favor ginger or black pepper.
USDA Nutrition Facts for Spinach Potato Cottage Cheese Bake
| Nutrient | Per 100g | Per Serving (1 serving (262g)) |
|---|---|---|
| Energy (Calories) | 76 kcal | 199 kcal |
| Protein | 4.2 g | 11.0 g |
| Total Carbohydrates | 9.5 g | 24.8 g |
| Dietary Fiber | 1.8 g | 4.6 g |
| Total Sugars | 1.3 g | 3.5 g |
| Total Fat | 2.8 g | 7.3 g |
| Calcium | 68.7 mg | 180.0 mg |
| Iron | 1.51 mg | 3.97 mg |
| Magnesium | 40.0 mg | 104.7 mg |
| Phosphorus | 72.3 mg | 189.4 mg |
| Potassium | 404 mg | 1057 mg |
| Sodium | 283 mg | 741 mg |
| Zinc | 0.45 mg | 1.19 mg |
| Copper | 0.10 mg | 0.26 mg |
| Manganese | 0.41 mg | 1.06 mg |
| Selenium | 3.6 µg | 9.4 µg |
| Vitamin C | 19.0 mg | 49.8 mg |
| Vitamin A (RAE) | 182.5 µg | 478.1 µg |
| Vitamin E | 1.23 mg | 3.21 mg |
| Vitamin K | 169.7 µg | 444.7 µg |
| Thiamin (Vitamin B1) | 0.06 mg | 0.17 mg |
| Riboflavin (Vitamin B2) | 0.13 mg | 0.35 mg |
| Niacin (Vitamin B3) | 0.73 mg | 1.92 mg |
| Vitamin B6 | 0.20 mg | 0.54 mg |
| Folate (DFE) | 78.0 µg | 204.4 µg |
| Choline | 15.0 mg | 39.3 mg |
