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You might be more familiar with this great vegetarian dish by its normal name, Spinach and Rice Casserole. This low fat version is a great make ahead dish that just needs to be made ahead of time and reheated before eating for a great dinner or side dish.
1 cup minced onion
2 tablespoons vegetable stock
1 pound washed and chopped spinach
3 cups cooked rice
1 cup low fat cottage cheese
1/2 cup shredded low fat cheddar cheese
1/4 cup egg substitute
3 tablespoons fresh parsley
1 1/2 teaspoons dill weed
Preheat the oven to 375 degrees and spray a 2 quart casserole with no fat cooking spray. In a large skillet saute the onions and stock until soft. Add the spinach and cook over low heat until the spinach is wilted and all of the liquid has evaporated, stirring constantly. In a large bowl combine the remaining ingredients. Fold in the spinach mixture. Spoon the mixture into the prepared casserole and bake for 25 minutes.