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24 appetizers
3/4 cup chopped onion
1 package (10 ounces) frozen, chopped spinach, thawed, drained and pressed
1 package (16 ounces) crumbled feta cheese
1/4 cup non-fat cottage cheese
4 eggs
1 1/2 teaspoons dillweed
1 can (10 ounces) refrigerated pizza crust
Put onions into medium saucepan over medium heat. Cover and cook until translucent, 3 to 4 minutes. Remove from pan and set aside to cool.
In medium bowl, thoroughly stir together spinach, feta cheese, cottage cheese, eggs, dillweed, and reserved onions. Unroll pizza crust and stretch dough to 18 by 14-inch rectangle. Spread spinach mixture over one-half of dough to within 1/4 inches of edges. Moisten uncovered edges of dough. Fold other half of dough over spinach mixture and press edges together with a fork to seal. Place on cookie sheet. Lightly spray top of dough with vegetable cooking spray. Bake in preheated 425 degree F oven until golden brown, 10 to 12 minutes. Let stand 10 minutes. Cut into 24 squares and serve.
Tasty Spinach
Tidbits
40 pieces
3/4 cup chopped onion
2 small cloves garlic, minced
1/4 teaspoon dried rosemary, crushed
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