SPINACH AND FETA PIE

1 pound spinach
1 cup egg substitute
1/2 cup nonfat yogurt
2 tbsp crumbled feta cheese
2 cloves garlic, minced
1 tsp dried oregano
1/2 tsp ground cinnamon
1/3 cup dry bread crumbs
1 tbsp ground pecans

Preheat oven to 400 degrees F. Coat a 9-inch pie plate with nonstick spray.

Wash the spinach in cold water to remove any grit. Cook in a large pot with just the water left clinging to the leaves until wilted. Let cool and squeeze all liquid from the leaves. Transfer to a food processor. Chop with on/off turn. Add the egg substitute, yogurt, cheese, garlic, oregano and cinnamon; set aside.

In a cup, combine the bread crumbs and pecans. Add the bread crumb mixture and distribute evenly in the bottom and up the sides of the prepared pie plate.

Pour the spinach mixture into the pan.

Bake at 400 degrees F for 30 to 40 minutes, or until a knife inserted in the center comes out clean.

Servings: 4
Source: Prevention magazine