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.
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|Serving Size: 1 Serving (103g)|
|Recipe Makes: 16|
|Calories from Fat: 89 (62%)|
|Amt Per Serving||% DV|
|Total Fat 9.9g||13 %|
|Saturated Fat 4.7g||23 %|
|Monounsaturated Fat 2.8g|
|Polyunsanturated Fat 0.7g|
|Cholesterol 155mg||48 %|
|Sodium 261.4mg||9 %|
|Potassium 161.1mg||4 %|
|Total Carbohydrate 3.2g||1 %|
|Dietary Fiber 0.6g||2 %|
|Sugars, other 2.6g|
|Protein 10.8g||15 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 143
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