Low Carb Spanakopita Cottage Cheese Casserole

• Vegetarian
• Gluten free

• Produce

  • 1/2 tsp Dill weed, dry
  • 1 large clove Garlic
  • 1 16 oz bag Spinach, frozen
  • 1/2 Sweet onion, Medium

• Refrigerated

  • 6 Egg whites, large

• Baking & Spices

  • 1/8 tsp Nutmeg

• Oils & Vinegars

  • 1 tsp Olive oil

• Dairy

  • 1 4 oz. block Feta
  • 1 (16 oz. tub Friendship whipped cottage cheese

Found on blommi.com

Description

Ingredients

• 1 tsp olive oil
• ½ medium sweet onion, diced
• 1 large clove of garlic, minced
• 16 oz bag of frozen spinach, thawed
• 1 (16 oz.) tub of Friendship Whipped Cottage Cheese
• 6 large egg whites
• ½ tsp dill weed, dry
• ⅛ tsp nutmeg
• 4 oz. block Feta (crumbled is o.k.)

Directions

• Preheat oven to 375 degrees.
• Place oil in skillet over med-high heat. Once hot add the onions and garlic. Saute. While onions are cooking, squeeze the spinach to drain out most of the water. (best done right in the bag). Once the onions are translucent, add the spinach and saute another 1½ to 2 minutes. Remove from burner and set aside.
• Mix together the cottage cheese, egg whites, dill weed and nut meg in large bowl, until well blended.
• Add the spinach mixture, and stir until evenly distributed.
• Cut the feta into small cubes, and gently mix in. Pour into greased or oiled casserole dish (mine was about 6x9)
• Bake for 45-50 minutes.
• Serve hot or cold.

Nutrition