I started out mixing up some cottage cheese with a clove of garlic, crushed. I added just enough chopped spinach (make sure to strain the juices off!) to make the mixture look nice and green. I used some fresh, chopped spinach that I’d frozen myself. Usually I prefer ricotta cheese in my eggs florentine, but grocery day out here is tomorrow, and I couldn’t wait to buy some. You could also used tofu blended up and drained off.