This Italian Spinach Pie recipe makes my Meal Plan rotation often because it's one of my family's favorites and because it's so easy to make. I serve it all the time when we have vegetarian company, and it's a moneywise meal since it doesn't include meat. I usually serve it with corn muffins and salad, but it's great with French Baguettes or any kind of yummy bread. My sister shared this recipe with me a few years ago, but I just did a quick search and it looks like it comes from the Kraft website. Let me know if you try it!
ITALIAN SPINACH PIE
1 container (16 oz) Low Fat Cottage Cheese
1 pkg (10 oz) frozen chopped spinach, thawed, well drained
1 cup shredded mozzarella cheese
4 eggs, beaten
1 jar (7 oz) roasted red peppers, well drained, chopped
1/3 cup grated Parmesan cheese
1 tsp. dried oregano leaves
Preheat oven to 350. Mix all ingredients until well blended. Pour into greased 9-inch pie plate. Bake 45 minutes or until center is set. (Note–I take it out and let it “set,” or else it's too wet for us).