Greek Spinach Parsley Pie

• 2 pounds Fresh spinach
• 1 pound Fresh parsley
• 5 cloves Garlic
• 1/2 Sweet Onion
• 3 tablespoon Olive Oil
• 2 tablespoons Butter
• 24 ounces Cottage Cheese
• 1/2 cup Feta Cheese
• 6 Egg Whites
• 1 tablespoon Dried Rosemary
• 2 tablespoons Dried Oregano
• 1 teaspoon Sea Salt
• 1 teaspoon Black Pepper
• 2 cups Flour
• 1 1/2 cups Water

1. Heat oven to 350 degrees. Spray a 9" x 13" baking pan with cooking spray. Set aside. Wash spinach well and squeeze out all moisture. Trim ends and roughly chop. Wash parsley well; squeeze out moisture and trim off ends; roughly chop. Clean garlic and dice. Chop onion. Heat olive oil and butter in a large pan over medium heat. Add garlic and onion and saute 5 to 6 minutes until onion is tender but not browned. Add parsley and spinach; cook for another 5 minutes, stirring occasionally. Remove from heat In a large bowl, stir together cottage cheese, feta and 3 egg whites. Add to spinach/parsley mixture and stir together. Add rosemary, oregano, salt and pepper. Combine remaining 3 egg whites, flour and water. Whisk well together. Pour half the batter into the prepared 9" x 13" pan. Evenly layer the spinach mixture over. Pour remaining batter over and spread evenly over the filling. Bake 35 to 40 minutes until lightly browned in 350 degree oven. 6 to 8 main dish servings or 24 appetizer sized servings

fresh spinach, parsley, garlic, sweet onion, olive oil, butter, cheese, feta cheese, egg whites, rosemary, oregano, salt, black pepper, flour, water

Taken from www.epicurious.com/recipes/member/views/greek-spinach-parsley-pie-5a8db9f43aaa61702cf0322f (may not work)