Greek Spinach Frittata
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| Serves 6 |
| Savor the flavors of Greece with this simple recipe. Serve as an |
| entree with pilaf or pasta and stuff leftover frittata into a |
| pita with lettuce, tomato and mustard for a fast lunch. Or, slice |
| off the top of a round loaf of peasant bread (one that's larger |
| around than your frittata baking dish), hollow out the loaf |
| leaving 12 inch bread all around, then slide in the whole baked |
| frittata. Replace the top crust and serve wedges of the stuffed |
| bread for an elegant Sunday brunch. Any leftover frittata freezes |
| well. |
| Prep Time: 20 minutes |
| Cooking Time: 40 to 45 minutes |
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| 1 | 16ounce container nonfat cottage cheese |
| 4 oz. | feta cheese, crumbled |
| 2 Tbsp | flour |
| 1/2 cup | egg white substitute or 4 egg whites |
| 3 | 10ounce packages frozen spinach, thawed and well-drained |
| 1/4 cup | dried, minced onion |
| 2 Tbsp | lemon juice |
| 2 Tbsp | dried dill |
| | black pepper to taste |
| | lemon wedges for garnish |
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| Preheat oven to 350F. In a food processor, combine nonfat |
| cottage cheese, feta cheese and flour until smooth. |
| Add egg whites, drained spinach, onion, lemon juice, dill and |
| pepper to taste and combine well. |
| Spray a 9-inch round or square baking dish with nonstick |
| cooking spray. Pour in spinach mixture and bake 40 to 45 minutes |
| or until knife inserted in the center comes out clean. Cool 10 |
| minutes before cutting. Garnish with lemon, if desired. |
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| (ID: 79377) Mirror: rec.food.recipes: Sun, Feb 16, 2003 |