Greek Spinach Parsley Pie

Ingredients

2 Lbs. Fresh Spinach, washed and trimmed

1 Lb. Fresh Parsley, washed, trimmed and chopped

5 Cloves Garlic, cleaned and minced

1/2 Cup Sweet Onion, chopped

3 Tbsp. Olive Oil

2 Tbsp. Butter

24 Oz. Cottage Cheese, low fat

1/2 Cup Feta Cheese, crumbled

6 Egg Whites, divided

1 Tbsp. Dried Rosemary

2 Tbsp. Dried Oregano

1 Tsp. Sea Salt

1 Tsp. Black Pepper

2 Cups Flour

1 1/2 Cup Water

Cooking spray

Preparation

Heat oven to 350 degrees. Spray a 9″ x 13″ baking pan with cooking spray. Set aside.

Wash spinach well and squeeze out all moisture. Trim ends and roughly chop. Wash parsley well; squeeze out moisture and trim off ends; roughly chop. Clean garlic and dice. Chop onion.

Heat olive oil and butter in a large pan over medium heat. Add garlic and onion and saute 5 to 6 minutes until onion is tender but not browned.

Add parsley and spinach; cook for another 5 minutes, stirring occasionally. Remove from heat

In a large bowl, stir together cottage cheese, feta and 3 egg whites. Add to spinach/parsley mixture and stir together. Add rosemary, oregano, salt and pepper.

Combine remaining 3 egg whites, flour and water. Whisk well together.

Pour half the batter into the prepared 9″ x 13″ pan.

Evenly layer the spinach mixture over.

Pour remaining batter over and spread evenly over the filling.

Bake 35 to 40 minutes until lightly browned in 350 degree oven.

6 to 8 main dish servings or 24 appetizer sized servings

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About

Now that Lent is here, the search is on for hearty, delicious meatless entrees. Here, friends, is an oldie but a goodie! Protein packed and filled with fresh veggies and cheese, this recipe is straight out of my dear mother in law’s well worn cookbook, written in her neat, cursive handwriting. I have made some changes to cut a bit of fat and cholesterol, but the taste remains the same! Garlicky and scrumptious; filled with fresh spinach, fresh parsley, garlic, onion, low fat cottage cheese and, of course, the king of all Greek cheeses, Feta! This is a hearty main dish meal which will easily serve 6 to 8. This also makes a delicious appetizer, cut into 24 bite sized squares. No time to cook? No problem! This can be made a day ahead and refrigerated. Just pop it into the oven and bake when ready! This also freezes well. Simply bake, cool and freeze for up to 6 months.