Low-Fat Side Dish: Crustless Spinach Tarts
February 16, 2009
A friend of mine requested more side dish options, so here’s one that’s hard to beat. If you love spinach dip, spinach casserole, or spinach period, you will love this low-fat, simple side dish prepared in muffin cups. The most difficult part of this recipe is draining the spinach, and anyone can do that. And, if you’re trying to eat low-carb or are on Weight Watchers, this recipe is really great for you. Serve these for a breakfast, brunch or with steak, pork, chicken or fish for a comforting side dish that tastes as good as it looks.
Crustless Spinach Tarts
Prep: 10 minutes
Cook: 30 minutes
Yield: 6 to 8 servings
Ingredients
1 (16-ounce) package frozen spinach
3 egg whites
11/2 cups (12-ounce) 2% cottage cheese
1 cup low-fat finely shredded mozzarella cheese
1 cup shredded or freshly grated Parmesan
Preparation
1. Cook spinach in microwave; drain well.
2. In a separate bowl, combine egg whites and next 2 ingredients; stir in spinach. Pour mixture into lightly greased muffin pans. Sprinkle Parmesan cheese evenly over tops. Bake at 400F for 30 to 35 minutes or until lightly browned.
Ingredients, Inc. 
February 17, 2009 at 4:21 pm
My husband does not eat carbs and LOVED these. Thinking of making with feta? for some carbless spanokopita? Also, could you put a thin slice of ham in cup first for a crispy layer? Thanks.
February 17, 2009 at 5:39 pm
I think feta would be great in these! If you wanted to try the ham, that should work fine too! Thanks, Alison
February 22, 2009 at 2:39 pm
Alison,
These were delicious. I make something very similar to this which is called quajado (Sephardic) that uses elbow macaroni, parm, and feta.
This recipe was so easy and we all loved it.
Getting ready to make Julie’s brisket–yum!
February 22, 2009 at 7:48 pm
Glad they came out okay. The work great in the Demarle pans too, but if you don’t have those, they are just as well in regular pans. Let me know how your brisket turns out! It’s a good evening for that! Best, Alison
February 24, 2009 at 10:34 pm
Hi Alison,
I love getting your emails everyday! I made these last week and they were a huge hit! I substituted the cottage cheese for sour cream, and I made them in a mini muffin tin to be appetizers. Thanks for the recipes!
February 24, 2009 at 11:05 pm
Michelle,
Thanks for our comment! I love the change that yo made and I am glad it works as a mini too! Best, Alison