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Side Dishes, Soy-Free, Spinach,
Spring, Tomatoes, 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.
Preparation facts
Cooking Time: 40 minutes
Prep Time: 20 minutes
Total Time: 1 hr
Yield: 6 servings
Ingredients
1 16-ounce (455g) container nonfat cottage cheese
4 oz (115g) feta cheese, crumbled
2 Tbs (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 Tbs (30mL) lemon juice
2 Tbs (10g) dried dill
Black pepper to taste
Lemon wedges for garnish
Directions
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.
Nutrition facts
Serving Size 1 serving
Calories 153
Calories from Fat 43 (28%)
% Daily Value*
8%Total Fat 5g
15%Saturated
Fat 3.1g
Polyunsaturated Fat 0.4g
Monounsaturated Fat 0.9g
7%Cholesterol 20mg
15%Sodium 360mg
13%Potassium 445mg
4%Total
Carbohydrate 11g
18%Dietary
Fiber 4.4g
Sugars 3g
Sugar Alcohols 0g
36%Protein 18g