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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 6 |
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Ingredients:
vegetable oil cooking spray |
16 ounces nonfat cottage cheese or 16 ounces low fat cottage cheese |
2 eggs or 2 egg substitute, equivalent to |
3 tablespoons grated parmesan cheese |
1 tablespoon fresh lemon juice |
1/8 teaspoon white pepper |
1/8 teaspoon ground nutmeg |
2 (10 ounce) packages frozen no-salt-added chopped spinach, thawed |
1/3 cup thinly sliced green onion (green part only - about 6 medium) |
1 (10 ounce) package frozen no-salt-added artichoke hearts, thawed |
1 1/2 tablespoons grated parmesan cheese |
Directions:
1. Preheat oven to 375 degrees.
2. Spray a 1 1/2 quart baking dish with cooking oil spray.
3. In a food processor or blender, process cottage cheese, egg substitute, 3 Tablespoons parmesan, lemon juice, pepper and nutmeg until smooth Squeeze moisture from spinach.
4. In a large bowl, combine spinach, cottage cheese mixture, and green onions.
5. Spread half in baking dish.
6. Cut artichoke hearts in half and pat dry with paper towels.
7. Place in a single layer on spinach misture.
8. Sprinkle with 2 Tablespoons parmesan.
9. Cover with remaining spinach mixture.
10. Bake uncovered for 25 minutes.
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