Greek Spinach Parsley Pie

Heat oven to 350ºF. Spray a 9 x 13 baking pan with cooking spray. Set aside.

Wash spinach well and squeeze out all moisture. Trim ends and roughly chop. Wash parsley well; squeeze out moisture and trim off ends, then roughly chop.

Heat olive oil and butter in a large pan over medium heat. Add garlic and onion and saute 5 to 6 minutes until onion is tender but not browned. Add parsley and spinach; cook for another 5 minutes, stirring occasionally. Remove from heat.

In a large bowl, stir cottage cheese, feta and 3 egg whites. Add to spinach-parsley mixture and stir. Add rosemary, oregano, salt and pepper.

Combine remaining 3 egg whites, flour and water. Whisk well. Pour half the batter into prepared pan. Evenly layer the spinach mixture over. Pour remaining batter over and spread evenly over the filling.

Bake 35 to 40 minutes until lightly browned.

Makes 6 to 8 main dish servings or 24 appetizer-sized servings.