2 lbs. fresh spinach, washed and trimmed
1 lb. fresh parsley, washed, trimmed and chopped
5 cloves garlic, cleaned and minced
1/2 cup sweet onion, chopped
3 tbsp. olive oil
2 tbsp. butter
24 oz. cottage cheese, low fat
1/2 cup feta cheese, crumbled
6 egg whites, divided
1 tbsp. dried rosemary
2 tbsp. dried oregano
1 tsp. sea salt
1 tsp. black pepper
2 cups flour
1 1/2 cups water
non-stick cooking spray

Heat oven to 350°F. Spray a 9x13-inch baking pan with non-stick 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 sauté 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 9x13-inch 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°F oven.

Yield: 6 to 8 main dish servings or 24 appetizer sized servings.

Submitted by: Cleanfreshcuisine