- 2 1/2 cups nonfat cottage cheese, pressed
- 1 (10 ounce) package frozen chopped spinach, thawed and squeezed to remove excess moisture
- 1 (8 ounce) package reduced-fat cream cheese, cut into pieces
- 1/4 cup grated Romano cheese
- 1 large egg
- 2 large egg white
- 2 cloves garlic, minced
- 2 teaspoons dried basil
- 1/4 teaspoon salt
- 1/8 teaspoon freshly ground pepper
- Cherry tomatoes (optional)
- 1 sprig Fresh basil leaves (optional)
- Preheat oven to 325 degrees F. Spray a 9-inch springform pan with nonstick cooking spray.
- Place pressed cottage cheese, spinach, cream cheese, Romano cheese, egg, egg whites, garlic, basil, salt and pepper in a food processor. Process until smooth. Spoon the spinach mixture into the prepared pan and smooth the top with a spatula. Bake until firm, about 1 hour. Cool on a wire rack.
- Place the pan on a serving plate, run a knife around the outer edge and remove pan sides. Garnish with tomatoes or basil leaves, if using.