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-JUDY GARNETT PJXG05A
2 1/2 c Nonfat cottage cheese
10 oz Frozen chopped spinach;
-thawed
8 oz Phillly non-fat cream cheese
-cut into pieces
1/4 c Romano cheese (1 oz)
1 lg Egg
2 lg Egg whites
2 cl Garlic; minced
2 ts Dried basil
1/4 ts Salt
1/8 ts Freshly ground black pepper
GARNISH
Cherry tomatoes
Fresh basil leaves; optional
Preheat oven to 325 deg. Lightly oil a 9-inch springform pan and set aside.
Place cottage cheese in a fine sieve and gently press down on it with a
wooden spoon to drain liquid. Put the pressed cottage cheese in a food
processor. Squeeze spinach to remove excess liquid and add to the cottage
cheese along with the cream cheese, Romano, egg, egg whites, garlic, basil,
salt and pepper. Process until smooth. Blend with electric beaters until
almost smooth. Spoon the spinach mixture into the prepared pan and smooth
the top with a spatula. Bake for about 1 hour, or until firm. Cool on wire
rack. (May be prepared ahead and stored, covered, in the refrig. for up to
2 days. Allow to come to room temp. before serving. To serve, place pan on
a serving plate, run a knife around outer edge and remove pan sides.
Garnish with tomatoes and basil leaves, if desired. Serve with crackers or
French bread.
Yields
16 Servings
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