Ingredients
- 16 oz. fat-free cottage cheese
- ½ c. egg substitute
- 5 Tbsp. grated Parmesan cheese, divided
- 1 Tbsp. lemon juice
- ⅛ tsp. white pepper
- ⅛ tsp. nutmeg
- 20 oz. frozen chopped spinach, thawed and drained
- 3 green onions, thinly sliced
- 10 oz. frozen artichoke hearts, thawed and drained
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Instructions
- Preheat the oven to 375º F. Lightly spray a 9″x13″ baking dish with vegetable oil spray.
- In a food processor or blender, process the cottage cheese, egg substitute, 3 tablespoons Parmesan, lemon juice, pepper, and nutmeg until smooth.
- Squeeze the moisture from the spinach. Put the spinach in a large bowl.
- Stir in the cottage cheese mixture and green onions. Spread half the mixture in the baking dish.
- Cut the artichoke hearts in half. Pat dry with paper towels. Place in a single layer on the spinach mixture. Sprinkle with remaining 2 tablespoons Parmesan. Cover with the remaining spinach mixture.
- Bake until heated through and bubbly (25-30 minutes).