10-ounce package frozen chopped spinach (drained)
1 Tbs. finely chopped dill
2 medium onions, finely chopped
8 ounce/225g container nonfat cottage cheese
1 cup grated Parmesan cheese
6 egg whites, beaten stiff
1. Defrost spinach in colander. Squeeze excess water.
2. Mix onion, spinach and dill in a bowl.
3. Combine cottage cheese and Parmesan cheese and blend in blender or food processor until creamy; pour over spinach mixture and mix well.
4. Beat egg whites until stiff and fold into spinach and cheese mixture.
5. Pour into a greased 9-inch/22cm deep-dish pie plate or a 12 x 8-inch/30 x 20 cm baking dish.
6. Bake in a preheated 375 F/190 C oven for 35-40 minutes or until lightly browned.
7. Cool and cut into squares.
Fat content: Each serving contains about 5g of fat.