Ingredients:
10-ounce/300g package frozen spinach (drained)
1 1/2 cups chopped mushrooms
3 Tbs. olive oil
5 Tbs. white wine
3/4 cup grated Parmesan cheese
1 cup nonfat cottage cheese
2 eggs or equivalent egg susbtitute
1 cup ground raw almonds (consistency of flour)
1/4 cup grated Parmesan cheese
1 1/2 cups chopped mushrooms
3 Tbs. olive oil
5 Tbs. white wine
3/4 cup grated Parmesan cheese
1 cup nonfat cottage cheese
2 eggs or equivalent egg susbtitute
1 cup ground raw almonds (consistency of flour)
1/4 cup grated Parmesan cheese
Recipe:
1. In colander, press with hands all excess moisture from spinach.
2. Saute mushrooms in large pan with 2 tablespoons oil.
3. Add the wine and salt and pepper. When wine has evaporated remove from heat.
4. In large bowl, mix 3/4 cup Parmesan and 1 cup cottage cheese; add the eggs, the spinach and the mushrooms. Season with salt and pepper to taste.
5. Combine the ground almonds with 1 tablespoon oil.
6. Press almond mixture at the bottom and sides of a 9-inch/22cm greased pie dish.
7. Carefully spoon spinach mixture into pie dish; top with Parmesan cheese.
8. Bake for about 25 minutes in a 400 F/200 C oven or until cheese has melted nicely and is golden brown.
2. Saute mushrooms in large pan with 2 tablespoons oil.
3. Add the wine and salt and pepper. When wine has evaporated remove from heat.
4. In large bowl, mix 3/4 cup Parmesan and 1 cup cottage cheese; add the eggs, the spinach and the mushrooms. Season with salt and pepper to taste.
5. Combine the ground almonds with 1 tablespoon oil.
6. Press almond mixture at the bottom and sides of a 9-inch/22cm greased pie dish.
7. Carefully spoon spinach mixture into pie dish; top with Parmesan cheese.
8. Bake for about 25 minutes in a 400 F/200 C oven or until cheese has melted nicely and is golden brown.
Serves:
6
Notes:
Spinach is a great source of vitamin A for immunity and follate for healthy blood cells. It also contains magnesium