9″ pie shell (optional)
1 cup minced onion
1-10 oz. package chopped spinach, thawed
15 oz. lowfat cottage cheese (or so)
2 eggs
sprinkle nutmeg, salt, pepper and
1/3 cup Parmesan cheese

Bake shell.

Sauté onion in 2 T margarine. Squeeze all water from spinach. Add to onion and stir until all water has evaporated.

Remove from heat. Add remaining ingredients and mix well. Pour into pie shell. Bake at 350° F for an hour.

Serve with fresh fruit.

Recipe courtesy of Matt’s mom, Margie, who got the recipe from Carolyn King.