Spanakopita with Cottage Cheese
1 big bag of spinach and greens
1 onion diced
1 large leek, white part diced
1 cup of chopped parsley
1 handful brown rice
1 cup plain Greek yogurt
1/2 cup olive oil
1/2 cup low to no-fat cottage cheese
1/2 to 1 full pack of phyllo pastry
Heat a large saucepan to medium heat over the stove. Cook the onion and leek and rice until onions are softened. Add the spinach and wilt slightly - set aside.
Whisk the yogurt, egg and oil together in a bowl. Mix the cooled onion and leek, greens and cottage cheese-yogurt mixture together. Add in the cottage cheese and parsley. Mix well.
Preheat the oven to 375 F. Spray a large cake or lasagna pan with cooking spray, and put 3-4 layers of phyllo pastry down. Brush canola oil lightly on top of the pastry and then spread a thin layer of your filling. Repeat these layers until you run out of filling. For the top, put 4-5 sheets of phyllo on your last layer of filling and oil between layers as well as on the top.