Greek Spinach Frittata 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
1 16-ounce container nonfat cottage cheese
4 ounces feta cheese, crumbled
2 tablespoons flour
1/2 cup egg white substitute or 4 egg whites
3 10-ounce packages frozen spinach, thawed and well-drained
1/4 cup dried, minced onion
2 tablespoons lemon juice
2 tablespoons dried dill
Black pepper to taste
Lemon wedges for garnish
1. Preheat oven to 350°F. In a food processor, combine nonfat cottage cheese, feta cheese and flour until smooth.
2. Add egg whites, drained spinach, onion, lemon juice, dill and pepper to taste and combine well.
3. 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.