This low glycemic index recipe is packed with two famous superfoods: Spinach and artichoke.
Spinach is well-known for its antioxidants properties and high level of vitamins K (has potential role in bone health), A, B6, C and E, folate fiber, manganese, riboflavin, calcium, potassium and copper, and a good source of thiamine, zinc and omega-3 fatty acids.
Fresh artichoke is also rich in dietary fiber and anti-oxidants that boost the immune system and lower cholesterol. It is an excellent source of vitamin K, folic acid and potassium; good source of vitamin C (helps the body develop resistance against infectious agents and harmful, pro-inflammatory free radicals), iron, niacin, riboflavin, lutein, and cynarin (that helps overall reduction in the total cholesterol levels in the blood).
Combine both powerhouse greens to revitalize your body with an invigorating energy bring me up and health aid.
2 cups (16 ounces) fat-free cottage cheese
4 1/2 tablespoons grated parmesan cheese, divided
1/8 teaspoon black pepper
1/8 teaspoon ground nutmeg
2 packages (10 ounces each) frozen chopped spinach, thawed
1/3 cup thinly sliced green onions
1 package (10 ounces) frozen artichoke hearts, thawed and halved
Preheat oven to 375F. Coat 1 1/2-quart baking dish with nonstick cooking spray.
Process cottage cheese, egg, 3 tablespoons Parmesan cheese, pepper and nutmeg in food processor until smooth.
Squeeze moisture from spinach. Combine spinach, cottage cheese mixture and green onions in a large bowl. Spread half of mixture in baking dish.
Pat artichoke halves dry with paper towels. Place in single layer over spinach mixture. Sprinkle with remaining Parmesan cheese. Cover with remaining spinach mixture. Bake, covered, 25 minutes.
Recipe by Glycemic Index Cookbook