Spinach Pesto Appetizer

• 2 1/2 cups cottage cheese nonfat, pressed
• 10 ounces spinach, frozen chopped, thawed and squeezed to remove excess moisture, about 1 package
• 8 ounces cream cheese (reduced-fat) cut into pieces
• 1/4 cup romano cheese grated
• 1 large eggs
• 2 large egg whites
• 2 cloves garlic minced
• 2 teaspoons basil dried
• 1/4 teaspoon salt
• 18 teaspoon black pepper freshly ground
• 1 x cherry tomatoes for garnish, optional
• 1 x basil leaves for garnish, optional

1. Preheat oven to 325F.
2. Spray a 9-inch springform pan with nonstick cooking spray.
3. Place pressed cottage cheese, spinach, cream cheese, Romano cheese, egg, egg whites, garlic, basil, salt and pepper in a food processor.
4. Process until smooth.
5. Spoon the spinach mixture into the prepared pan and smooth the top with a spatula.
6. Bake until firm, about 1 hour.
7. Cool on a wire rack.
8. Place the pan on a serving plate, run a knife around the outer edge and remove pan sides.
9. Garnish with tomatoes or basil leaves, if using.

cottage cheese nonfat, spinach, cream cheese, romano cheese, eggs, egg whites, garlic, basil, salt, black pepper, tomatoes, basil

Taken from recipeland.com/recipe/v/spinach-pesto-appetizer-49281 (may not work)