Vegetable oil spray
10 oz. fresh spinach or 1 (10 oz.) pkg. frozen no salt added chopped spinach
1 egg
1 tbsp. flour
2 c. low fat cottage cheese
3 c. cooked brown rice
Freshly ground black pepper to taste
1/2 tsp. thyme
1 tbsp. grated Parmesan cheese
2 tbsp. acceptable butter
1 1/2 c. chopped onion
3 cloves garlic, minced
8 oz. fresh mushrooms, sliced
3 tbsp. grated Parmesan cheese
2 tbsp. sunflower seeds

Preheat oven to 375 degrees. Lightly spray a 9"x13" pan with vegetable oil.

If using fresh spinach, rinse thoroughly and remove large stems. Tear into bite size pieces. If using frozen spinach, defrost and squeeze out moisture. Set aside.

In a bowl mix egg, flour, cottage cheese, rice, pepper, thyme and 1 tablespoon Parmesan cheese. Set aside.

Heat butter in a large saucepan over medium high heat. Add onion and saute until translucent. Add garlic and saute 1 minute. Add spinach and mushrooms. Cover and cook 7 minutes. Add cottage cheese mixture and blend well.

Spoon mixture into prepared pan. Sprinkle 3 tablespoons Parmesan and sunflower seeds on top. Bake 25 to 30 minutes.