Spinach-Feta Bake
Recipe from Kellogg's


Spinach-Feta Bake

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Ingredients
  • 1/2  cup
    chopped onion
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  • 3   cloves
    garlic, minced
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  • 1   teaspoon
    olive oil
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  • 2   packages
    frozen chopped spinach, thawed (10 ounces each)
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  • 1 cup  cup
    shredded carrot
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  • 1 cup  cup
    low-fat cottage cheese, drained
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  • 1   cup
    crumbled feta cheese (4 ounces )
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  • 1 1/2   cups
    Kellogg's Corn Flakes® (crushed to 3/4 cup), divided
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  • 1/2   cup
    refrigerated egg substitute*
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  • 1/4   cup
    finely shredded Parmesan cheese
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  • 2   tablespoons
    chopped fresh oregano or 2 teaspoons dried oregano leaves
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  • 1/2   teaspoon
    coarse ground black pepper
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Directions
1.
In small saucepan cook onion and garlic in olive oil until tender.
2.
Place spinach in colander. Firmly press with back of spoon to remove excess moisture. In medium bowl stir together onion mixture, spinach, carrot, cottage cheese, feta cheese, 1/2 cup of crushed cereal, egg substitute, Parmesan cheese, oregano and pepper.
3.
Spoon into 1 1/2-quart casserole coated with nonstick cooking spray. Sprinkle remaining 1/4 cup cereal over spinach mixture. Bake at 350 degrees F for 50 minutes or until knife inserted near center comes out clean.

NOTE:
Yields 6 side-dish servings or 4 main-dish servings.
*If desired, substitute 2 lightly beaten eggs for the egg substitute.
Nutrition information
Calories 190, Total Fat 8 g, Saturated Fat 4 g, Cholesterol 25 mg, Sodium 580 mg, Carbohydrate 17 g, Fiber 4 g, Sugars 4 g, Protein 15 g. Daily Values: Vitamin A 250%, Vitamin C 50%, Calcium 20%, Iron 20%. Percent Daily Values are based on a 2,000 calorie diet
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