• 1 tsp olive oil
  • 1/2 red onion diced
  • 1 large clove of garlic minced
  • 1 bag of frozen spinach – thawed
  • 1 tub Cottage Cheese
  • 250ml Puregg liquid egg whites
  • 1/2 tsp dill
  • 1/8 tsp nutmeg
  • 4 oz. block Feta


  1. Preheat oven to 180 degrees.
  2. Place oil in pan over med-high heat. Once hot add the onions and garlic. While onions are cooking, squeeze the spinach to drain out most of the water. Once the onions are translucent, add the spinach and saute another 1 1/2 to 2 minutes. Remove from burner and set aside.
  3. Mix together the cottage cheese, egg whites, dill weed and nut meg in large bowl, until well blended.
  4. Add the spinach mixture, and stir until evenly distributed.
  5. Cut the feta into small cubes, and gently mix in. Pour into greased or oiled casserole dish.
  6. Bake for 45-50 minutes.