Ingredients
- 1 cup low-fat cottage cheese
- 1/4 cup milk
- 1 egg
- 2 teaspoons flour
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon dried mint leaves, crumbled
- 1 teaspoon vegetable oil
- 3/4 cup chopped green onions (mostly white part)
- 1 large garlic clove, finely chopped
- 8 oz plum tomatoes, seeded and finely chopped
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
- 12 oz fresh spinach, washed, drained, stemmed and coarsely chopped
- 1 Tablespoon grated Parmesan cheese
Preparation
Step 1
Preheat oven to 425 degrees. Prepare a pie crust. Place in a 9" pie plate, prick bottom and sides with a fork; bake 5 minutes or more until pie shell is light brown. Remove to wire rack. Reduce oven to 375 degrees.
Combine cottage cheese, milk, egg, flour, 1/8 teaspoon nutmeg and mint in blender. Whirl until smooth, about 1 minute.
In a large skillet, over medium heat, heat the oil; add onion and sauté 2 minutes. Add garlic; sauté another minute. Add tomatoes, S & P and remaining 1/8 teaspoon nutmeg; sauté 2 minutes. Add spinach; cook, stirring, until spinach is tender and liquid evaporates--3-5 minutes.
Scrape cheese mixture into pastry shell. Top with spinach mixture. Sprinkle with Parmesan cheese.
Bake in preheated 375 degree oven for 30 minutes. Remove to wire rack. Let stand at least 20 minutes before serving. Serve warm.