Ingredients
2 pounds Fresh spinach
1 pound Fresh parsley
5 cloves Garlic
1/2 Sweet Onion
3 tablespoon Olive Oil
2 tablespoons Butter
24 ounces Cottage Cheese
1/2 cup Feta Cheese
6 Egg Whites
1 tablespoon Dried Rosemary
2 tablespoons Dried Oregano
1 teaspoon Sea Salt
1 teaspoon Black Pepper
2 cups Flour
1 1/2 cups Water
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
