array(1) { [0]=> object(stdClass)#81 (8) { ["id"]=> string(4) "1970" ["recipe_id"]=> string(3) "368" ["lang_id"]=> string(1) "1" ["action"]=> string(825) "Lightly grease 10-inch (25 cm) pie plate. Steam spinach for 6 minutes or microwave at High for 5 to 8 minutes, stirring after 3 minutes. Place in sieve to drain, pressing out excess moisture. Coarsely chop; set aside. In skillet, heat butter. Add pine nuts and shake over Medium-High heat for about 3 minutes to toast nuts. Remove to cool. Add onion and garlic to skillet. Sauté for 4 minutes or until onion is translucent. In bowl, beat together eggs, milk, cottage cheese, baking mix, 1/4 cup (50 mL) of the Parmesan cheese, nutmeg, salt and pepper. Stir in spinach and pine nuts. Pour into prepared pie plate. Sprinkle with remaining Parmesan cheese. Bake in 400° F (200° C) oven for 30 to 40 minutes or until knife inserted close to centre comes out clean. Let stand for 5 minutes. Refrigerate or freeze any leftovers." ["order"]=> string(1) "0" ["step_id"]=> string(4) "1970" ["image_thread_id"]=> string(3) "177" ["image_id"]=> NULL } }