 | Ingredients:
2 Package(s) fresh spinach (10 oz. ea.)
3/4 Cup(s) shredded mozarella cheese
1/2 Cup(s) fat-free cottage cheese
1/3 Cup(s) grated Parmesan cheese
1/4 Teaspoon(s) salt
1/8 Teaspoon(s) pepper
1 prebaked Italian bread shell crust (10 oz.)
1 medium tomato, chopped
1/4 Cup(s) chopped green onions
1/4 Cup(s) sliced ripe olives
1 Teaspoon(s) minced fresh basil
1 Teaspoon(s) olive or canola oil
1 Teaspoon(s) balsamic vinegar
1 garlic clove, minced
1/2 Cup(s) crumbled feta cheese |
Directions:
In a large nonstick skillet coated with nonstick cooking spray, saute spinach for 2-3 minutes or until limp; remove from the skillet. Cool slightly; chop. In a bowl, combine 1/4 cup mozzarella cheese, cottage cheese and Parmesan cheese. Stir in the spinach, salt and pepper. Spread over crust to within 1/2 in. of the edge.
In a bowl, combine the tomato, onions, olives, basil, oil, vinegar and garlic; sprinkle over spinach mixture. Top with the feta cheese and remaining mozarella cheese. Bake at 400 degrees for 12-14 minutes or until cheese softens and is lightly browned.
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