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If you cut the slices of this gluten-free pie a bit larger, this dish doubles as a meatless entrée. You can prepare it ahead, cover and refrigerate it, and then bake it just before dinner. After removing the dish from the oven, let it sit for 10 minutes before cutting.

Preparation time: 15 minutes

Cooking time: 45 minutes

Yield: 12 servings

Nonstick cooking spray

3 tablespoons butter

1 medium onion, chopped

3 large eggs

16-ounce container small curd cottage cheese

1 cup grated mozzarella cheese

1 cup grated Parmesan cheese

1/4 teaspoon salt

1/2 teaspoon pepper

1 teaspoon dried dill

10-ounce box frozen chopped spinach, thawed and squeezed dry

  1. Preheat the oven to 350 degrees. Spray a 9-inch pie plate with cooking spray.

  2. Melt the butter in a large skillet over medium heat. Add the onion and sauté until tender, about 8 minutes.

  3. In a large bowl, whisk the eggs lightly.

  4. Stir in the cottage cheese, mozzarella, Parmesan cheese, salt, pepper, and dill.

  5. Stir the onions and spinach into the cheese mixture until everything is well blended.

  6. Spoon the mixture into the prepared pie plate.

  7. Bake the pie at 350 degrees for 45 minutes, or until a knife inserted near the center comes out clean. If the pie begins to brown too much on top before being cooked through, cover it with a piece of foil.

  8. Let the pie rest for 10 minutes before cutting it into 12 wedges.

Per serving: Calories: 177; Total fat: 11g; Saturated fat: 7g; Cholesterol: 81mg; Sodium: 484mg; Carbohydrates: 4g; Fiber: 1g; Sugar: 1g; Protein: 16g.

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