1/2 c. shredded extra sharp cheddar cheese
2 (10 oz.) pkgs. frozen chopped spinach, thawed & squeezed dry
3 eggs
1 (24 oz.) container of low fat cottage cheese
3 green onions, finely chopped
1/2 tsp. dried basil leaves
1/2 tsp. salt
1/8 tsp. pepper
Cornstarch
8 oz. container of plain low fat yogurt

Preheat oven to 370 degrees. Spray a 9 inch pie plate with cooking spray. Reserve 1 tablespoon of cheese for topping.

In a large bowl mix the first 8 ingredients plus 2 tablespoons of cornstarch until well blended, spoon in the pie plate. In a small bowl combine the yogurt and 1 tablespoon of cornstarch until well blended. Spread over the spinach mixture to cover, sprinkle the remaining cheese over the top. Bake 1 hour or until set. Let stand 10 minutes for easier slicing. Serve with a pie server.