| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Vegetables, Eggs |
Greek |
Cheese, Healthy and, Vegetable d, Vegetables |
4 |
Servings |
INGREDIENTS
| 2 |
pk |
Spinach, frozen, defrosted |
| 1/2 |
c |
Onion, chopped |
| 5 |
|
Scallion, chopped |
| 1 |
tb |
Olive oil |
| 1/2 |
lb |
Feta cheese, crumbled |
| 1/2 |
lb |
Cottage cheese, lowfat |
| 1/2 |
c |
Egg Beaters® 99% egg substitute |
| 1/4 |
c |
Bread crumbs |
| 1/2 |
c |
Parsley, chopped |
| 1/2 |
c |
Dill, chopped |
INSTRUCTIONS
Sautee onion, scallion in olive oil for 5 minutes. Meanwhile, squeeze all
liquid from defrosted spinach. Add spinach to sauteing onions.
In medium bowl, crumble feta cheese. Add cottage cheese, and blend well.
Add beaten egg substitute and mix well. Toss breadcrumbs, parsley and dill
into spinach onion mixture and add to cheese. Stir until well blended.
Preheat oven to 350 degrees. Place mixture in shallow pyrex dish. Optional:
put sliced low fat mozzerella on top. Cover dish with foil. Bake for
approximately 20 minutes, remove foil. Continue baking for 10 minutes more,
until spinach is heated thru and cheese is melted.
Directions for phyllo triangles:
Use 1 tsp filling for each triangle. Brush phyllo with melted butter, cut
each piece into 1/3's. Roll into triangle, place on ungreased baking sheet,
and brush top with butter. Bake for 20 minutes at 375, or until golden. Let
cool about 5 minutes before serving. Can also be prepared ahead of time and
frozen, unbaked. When ready to use, heat oven to 350. Bake without prior
thawing for 35 to 40 minutes, or until golden. Serve warm.
Recipe by: Traditional Greek, lowfat version Posted to Digest
eat-lf.v097.n085 by FYHF67A@prodigy.com (MRS JANET LIEBERT) on Mar 28, 1997
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