Spinach Artichoke Gratin
|Vegetable oil spray||1|
|Low fat cottage cheese||1 Pound|
|Parmesan cheese||4 Tablespoon, grated|
|Lemon juice||1 Tablespoon|
|White pepper||1⁄8 Teaspoon|
|Frozen no salt added chopped spinach||20 Ounce, Defrosted (2 Packages)|
|Frozen artichoke hearts||10 Ounce, Defrosted (1 Package)|
|Parmesan cheese||2 Tablespoon, grated|
Preheat oven to 375° F.
Lightly spray a 1 1/2-quart baking dish with vegetable oil.
In a blender or the work bowl of a food processor fitted with a metal blade, combine cottage cheese, 4 tablespoons Parmesan cheese, lemon juice, pepper, nutmeg and egg substitute.
Process until completely smooth.
Squeeze moisture from spinach.
In a bowl, combine spinach, cheese mixture and green onion.
Spread half of spinach mixture in prepared dish.
Cut artichoke hearts in half and blot dry with paper towels.
Place in a single layer on top of spinach.
Sprinkle 2 tablespoons Parmesan cheese on top.
Cover with remaining spinach mixture.
Bake, covered, 25 minutes.