My favorite diet food.

When I'm "dieting", which is always, I love to make Spinach Pie. I find its light, yet I don't get hungry 10 minutes after I've eaten it, and its filled with protein and fiber. This is NOT a traditional recipe by any means. Rather, its a dish my best friend's college roommate taught her. P and I then perfected it into what I'm going to show you here.

Ingredients:
- two packages frozen spinach (thawed and squeezed of any water)
- one small/medium container low-fat (or fat free if you like it. I use low fat) cottage cheese.
- one small container (or block. Sometimes I add more if I buy the fresh) feta cheese. (I normally also use low fat)
- one medium white onion, chopped (or grated)
- garlic (optional, I use one to three cloves depending on who is eating it. If its only me, the more the merrier, I say!)
- one egg and one egg white
- one roll phyllo dough thawed (the package is Athens brand and comes with two rolls)
- melted margarine or butter (I've even used the spray butter)

Directions:
Preheat oven to 350 degrees. Spray the bottom of a 9x13 inch pan with non stick cooking spray. In a large bowl combine thawed and squeezed spinach, cottage cheese, feta cheese, onion, garlic, beaten egg and egg white and stir with a wooden spoon until well combined.

I've included pictures of each step: Next, carefully unroll the phyllo dough. Its delicate!
And melt the butter/margarine. (I only use real butter for baking, so for this I use "I can't Believe Its Not Butter!" spread, melted)
To assemble, carefully place three or four sheets of phyllo dough on the bottom of your pan. it should be about the perfect size to cover the bottom. Gently brush (or spray) melted "butter" on top, not missing any part of the surface. Repeat using one or two piece layers until you've used about half the phyllo dough. I use more sheet for the first layer, because the butter thins out the phyllo dough and you don't want the very bottom to be too thin.
When you've used half the dough, evenly spread the spinach mixture on top.
And continue to cover with sheets of phyllo dough and melted "butter". When you've placed the last sheet on the top cover it very well with melted "butter" and cover pan with foil. Bake 45 minutes covered and another 10 to 15 minutes uncovered, or until golden brown. Enjoy!
There are variations on this recipe. For example, if you love artichokes, as I do, feel free to add some finely chopped artichoke. I also sometimes add a splash or two of chicken broth if the spinach mixture feels too dry. You could probably also use the flavored feta, though I haven't ever done that. This is a great recipe for parties too.