10oz Frozen spinach, very well drained
1 small can sliced black olives, well drained
1 cup roasted peppers (red, yellow, orange or all three), well drained
4 large eggs
1 cup non-fat cottage cheese
1/2 cup fat free feta, crumbled
1 tsp crushed garlic
salt & pepper to taste
cooking spray (to coat pan)
Makes 4 servings.
Pre-heat oven to 450.
Thaw spinach & drain all vegetables very well in paper towels - watery veggies will leave the finished pie soggy.
In a medium mixing bowl, stir together all ingredients until well mixed. Pour into a non-stick 8x8 square baking pan, lightly coated with cooking spray.
Bake for 40-45 minutes, until pie is firm.
Number of Servings: 4
It says four servings, but that’s because I usually have it as a meal, with a salad or something. At 4 servings, it’s 180 calories, 6.5 grams of fat, 3 grams of fiber each. It’s good hot, cold, or lukewarm, and it’s also good to make ahead of time, it’ll be great the next day.
It’s also pretty with different colored peppers. I’ve tried it using fattier cottage cheese, but that doesn’t make a difference. Real feta, however, does, so I usually just use that instead of the fat free, which is…not good.