Spinach Souffle

Spinach Souffle
2 pkg. frozen chopped spinach; cook and drain.
½ C cottage cheese; ½ C Sour cream;
½ C parmesan; 2 eggs slightly beaten; salt and pepper to taste. Mix all but eggs; add eggs and topping;
Bake @350 for 30 – 35 min.
Topping:  ¼ C parmesan and paprika 

This recipe was given to me by a sister-in-law in 1980.  Daughter-in-laws love it!