Ingredients Jump to Instructions ↓

  1. 2 1/2 cups nonfat cottage cheese, pressed

  2. 1 10-ounce package frozen, chopped spinach, thawed and squeezed to remove excess moisture

  3. 1 8-ounce package reduced-fat cream cheese, cut into pieces

  4. 1/4 cup grated Romano cheese

  5. 1 large egg

  6. 2 large egg whites

  7. 2 cloves garlic, minced

  8. 2 teaspoons dried basil

  9. 1/4 teaspoon salt

  10. 1/8 teaspoon freshly ground pepper

  11. Cherry tomatoes and fresh basil leaves, for garnish, optional

Instructions Jump to Ingredients ↑

  1. Preheat oven to 325°F. Spray a 9-inch springform pan with nonstick cooking spray.

  2. Place pressed cottage cheese, spinach, cream cheese, Romano cheese, egg, egg whites, garlic, basil, salt and pepper in a food processor. Process until smooth. Spoon the spinach mixture into the prepared pan and smooth the top with a spatula. Bake until firm, about 1 hour. Cool on a wire rack.

  3. Place the pan on a serving plate, run a knife around the outer edge and remove pan sides. Garnish with tomatoes or basil leaves, if using.


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