Low Calorie Spankopita

Categories: Appetizers, Spinach, Instant Rice, Phyllo dough

20 ounce bag of  frozen chopped spinach, thawed
1 1/4 cup of  chopped onion
2 cups of low-fat cottage cheese
4 ounces of crumbled feta cheese
8 ounces of carton egg substitute, thawed
1/3 cup of  instant rice, uncooked
2 teaspoons of dried basil
1/4 teaspoon of salt
1/8 teaspoon of ground nutmeg
1/8 teaspoon of pepper
1/2 package frozen phyllo dough (thaw the whole pkg. as it cannot be unrolled if frozen, refreezes safely, easily)
2 teaspoons of  melted margarine
Non stick cooking spray

Drain spinach well in colander; set aside. In small skillet, cook onion in small amount of boiling water, covered, until tender-crisp, drain. In large mixing bowl, combine the spinach, onion, cottage cheese, feta, egg substitute, rice, basil, salt, nutmeg and pepper. Spray a 9"x13" baking dish with cooking spray. Spread the spinach mixture in the dish. Put on six layers of phyllo dough, spraying between each layer with cooking spray. Brush top layer with melted margarine. Bake at 375ºF.  for 40 to 45 minutes or until top is golden. Let stand 10 minutes before cutting. Makes 8 main dish servings, 16 appetizer servings. 167 calories per main dish serving.