Ready in 45 minutes
May be prepared ahead and stored, covered, in the refrigerator for up to 2 days.
Preheat oven to 325F.
Lightly oil a 9-inch springform pan and set aside.
Place cottage cheese in a fine sieve and gently press down on it with a wooden spoon to drain liquid.
Put the pressed cottage cheese in a food processor.
Squeeze spinach to remove excess liquid and add to the cottage cheese along with the e e e cream cheese,
Romano, eggs, garlic, basil, salt and pepper. Process until smooth.
Spoon the spinach mixture into the prepared pan and smooth the top with a spatula.
Bake for about 1 hour, or until firm.
Cool on wire rack.
Allow to come to room temp. before serving. To serve, place pan on a serving plate, run a knife around outer edge and remove pan sides.
Garnish with tomatoes and basil leaves, if desired.
Per Serving: 101 Calories; 7g Fat (59.0% calories from fat); 8g Protein; 3g Carbohydrate; 1g Dietary Fiber; 44mg Cholesterol; 260mg Sodium.