Greek Spinach Pie
|Refrigerated pizza crust dough||1 Can (10 oz)|
|Frozen chopped spinach||20 Ounce, thawed (Two 10 Ounce Packages)|
|Chopped onions||1⁄2 Cup (8 tbs)|
|Garlic||1 Clove (5 gm), minced|
|Dried basil||1⁄2 Teaspoon|
|Fat free cottage cheese||3⁄4 Cup (12 tbs)|
|Feta cheese||4 Ounce, crumbled|
|Evaporated skim milk||3⁄4 Cup (12 tbs)|
Preheat the oven to 350°.
Lightly spray a 9" pie plate with olive oil no-stick spray.
Unroll the pizza dough.
Form the dough into a ball.
On a lightly floured surface, slightly flatten the dough with your hands.
Then roll the dough from the center to the edges to form a 12" circle.
Gently ease the dough into the prepared pie plate.
Set the pie shell aside.
Drain and squeeze the spinach to remove excess moisture.
Set the spinach aside.
Lightly spray an unheated small skillet with olive oil no-stick spray.
Add the onions, garlic and basil.
Cook and stir over medium heat until the onions are tender and translucent.
In a large bowl, beat together the cottage cheese and feta cheese until creamy and well blended.
Then beat in the milk and egg whites until combined.
Stir in the onion mixture and spinach.
Transfer the mixture to the pie shell.
Bake for 45 to 60 minutes or until a knife inserted in the center comes out clean.
Let stand for 15 minutes before serving.