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Cottage Cheese Pie

Cottage Cheese Pie

1 package thawed out  filo pastry

1 large white onion finely diced

3 cloves of garlic minced (paste)

4 cups nonfat or 1% cottage cheese

1 large bunch of fresh spinach chopped (or 1 1/2 small boxes of frozen spinach but make sure to squeeze out all the liquid)

2 eggs and 2 egg whites

a pinch of cayenne

1 tsp each salt and pepper (I used 3 tsp freshly ground black pepper but I love the combo, cottage cheese and fresh pepper)

In a large bowl whisk cottage cheese and eggs together.

Add all other ingredients except filo and mix well.

Using some form of large casserole dish (I used a cheesecake pan), begin to layer your pastry.  Begin with 1 sheet and spray lightly with oil spray, making sure that the pastry is over lapping the pan.  Place the next sheet in the opposite direction and spray again.  Do this with 4 sheets.   Spread half of the cottage cheese mixture over the filo.

Leaving the first layer of filo hanging over the pan, layer the next four sheets on top of the cottage cheese (don’t forget to spray each sheet).    Spread the remaining filling over the filo and add another 4 sheets  (16 in all).    Finally spray the top sheets and lift the bottom overlapping pieces to form the pie.

I forgot, but you should score the pie into desired amount of pieces for easier slicing once cooked.   Bake at 375 F until pastry is lightly brown and crispy on top.

Slice and serve warm with veggies or a salad.

Steve loved this pie and ate it cold for lunch today. It’s best to warm the cold pie in the oven so that the pastry gets crispy again.

Don’t like spinach?  add 2 cups of frozen peas and red onions.  How about chopped carrots, cumin and parsley?  Chopped broccoli and walnuts……

What would you change?

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