Spinach, artichokes, and cheese—a perfect combination. As the mixture bakes to bubbly richness, prepare steamed carrots and tossed salad to complete your meal.

Vegetable oil spray
16 ounces fat-free or low-fat cottage cheese
Egg substitute equivalent to 2 eggs, or 2 large eggs
3 tablespoons shredded or grated Parmesan cheese
1 tablespoon fresh lemon juice
1/8 teaspoon white pepper
1/8 teaspoon ground nutmeg
2 10-ounce packages frozen chopped spinach, thawed and drained
3 medium green onions, thinly sliced (green part only)
10-ounce package frozen artichoke hearts, thawed and drained
2 tablespoons shredded or grated Parmesan cheese

Preheat the oven to 375°F. Lightly spray a 1 1/2-quart baking dish with vegetable oil spray.

In a food processor or blender, process the cottage cheese, egg substitute, 3 tablespoons Parmesan, lemon juice, pepper, and nutmeg until smooth.

Squeeze the moisture from the spinach. Put the spinach in a large bowl.

Stir in the cottage cheese mixture and green onions. Spread half the mixture in the baking dish.

Cut the artichoke hearts in half. Pat dry with paper towels. Place in a single layer on the spinach mixture. Sprinkle with 2 tablespoons Parmesan. Cover with the remaining spinach mixture.

Bake, covered, for 25 minutes.