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Categories: Corn-Free, Delicious Living Magazine, Low-Fat, Mediterranean, Soy-Free, Spring, Vegetarian
Savor the flavors of Greece with this simple recipe. Serve as an entree with pilaf or pasta and stuff leftover frittata into a pita with lettuce, tomato and mustard for a fast lunch.
1 16-ounce (455g) container nonfat cottage cheese
4 ounces (115g) feta cheese, crumbled
2 Tbsp (15g) flour
1/2 cup (120mL) egg white substitute or 4 egg whites
3 10-ounce (285g) packages frozen spinach, thawed and well-drained
1/4 cup (45g) dried, minced onion
2 Tbsp (30mL) lemon juice
2 Tbsp (10g) dried dill
Black pepper to taste
Lemon wedges for garnish
Preheat oven to 350°F (175°C).
In a food processor, combine nonfat cottage cheese, feta cheese and flour until smooth. Add egg whites, drained spinach, onion, lemon juice, dill and pepper to taste and combine well.
Spray a 9-inch (23cm) round or square baking dish with nonstick cooking spray. Pour in spinach mixture and bake 40 to 45 minutes or until knife inserted in the center comes out clean. Cool 10 minutes before cutting. Garnish with lemon, if desired.
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