Spinach Artichoke Gratin Recipe
Ingredients
| Vegetable oil spray | ||
| 1 pound low-fat cottage cheese | ||
| Parmesan cheese | 4 Tablespoon, grated | |
| Lemon juice | 1 Tablespoon | |
| Pepper white | 1/8 Teaspoon | |
| Nutmeg | 1/8 Teaspoon | |
| Egg substitute equivalent to 2 eggs | ||
| 2 10-ounce packages frozen no-salt-added chopped spinach, defrosted | ||
| 1 10-ounce package frozen artichoke hearts, defrosted | ||
| Parmesan cheese | 2 Tablespoon, grated | |
Directions
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.
Set aside.
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.
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.
Set aside.
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.
Chef
