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Spanikopita Casserole Recipe

   
 

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     Spanikopita Casserole

Category   Entrees - Maindishes
Sub Category   None

Ingredients
10 oz. package thawed spinach, drained
8 oz. dry elbow macaroni
8 oz. can plain tomato sauce
1 tsp dried marjoram (or mint)
1 tbsp lemon juice
Pinch of ground nutmeg and cinnamon
8 oz. low-fat American style cheese slices
1 cup dry cottage cheese
1 onion, finely chopped
 
2 tbp Italian seasoned breadcrumbs
2 tbsp grated sharp Romano cheese

Instructions
Defrost spinach and press out moisture. Cook macaroni in boiling salted water according to package directions; drain well.
Mix tomato sauce with marjoram, lemon juice, nutmeg and cinnamon.
Tear cheese slices into bits. Layer ingredients, except breadcrumbs and Romano, in an ovenproof casserole (sprayed with cooking spray), adding tomato sauce as last layer. Sprinkle with breadcrumbs and Romano.
Bake uncovered in 350 F. for 30 minutes or until casserole is bubbling.
Serving Suggestions
Make six main course servings, under 300 calories each.


Originally Submitted
12/21/2010





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