Prep: 20 minutes
Bake: 25 minutes • Serves: 4
1/2 medium white onion, chopped
1/4 teaspoon ground nutmeg
1 bag (8 ounces) frozen cut organic spinach, thawed and drained
1/4 cup Daisy® Cottage Cheese
1/4 cup crumbled feta cheese
2 tablespoons whole milk
1/4 teaspoon ground black pepper
Butter nonstick cooking spray
2 (9 x 14-inch) sheets phyllo dough
1.In large skillet, heat oil over medium-high heat. Add onion; cook and stir 4 minutes or until tender, stirring occasionally. Stir in nutmeg; cook 1 minute. Add spinach; cook 4 minutes or until all moisture is released, stirring occasionally. Remove from heat; stir in cheeses, milk and pepper.
2. Preheat oven to 375°; spray 4 muffin tin cups with cooking spray. Stack phyllo dough sheets on cutting board; with pizza wheel, cut into 12 (3 x 3-1/2-inch) squares. Press 1 phyllo square onto bottom and sides of each prepared cup; spray with cooking spray. Repeat with remaining phyllo squares, turning squares 90° from previous squares and spraying with cooking spray. Divide spinach mixture into phyllo-lined cups.
3. Bake 25 minutes or until heated through and phyllo is golden brown.
Approximate nutritional values per serving (1 cup):
112 Calories, 7g Fat (2g Saturated), 11mg Cholesterol,
199mg Sodium, 9g Carbohydrates, 2g Fiber, 6g Protein