...or, as my grandfather used to call it, "Quickie."

I was excited to get the opportunity to spend an evening with some friends on Friday night.  As I shed my coat and put my purse in a place where her one-and-a-half-year-old son couldn't reach it, she gave me the choice of dinner: either homemade mac and cheese or "Impossible Greek Spinach Pie" -- basically, a quiche with a built-in crust.  (It is called "impossible," after all.)  As tempting as the mac and cheese might have been, I had just gotten off a three-day binge in Charleston SC.  I opted for the healthier-sounding choice.  I watched as she was putting the dish together, and quickly realized that it didn't just sound healthy -- it was healthy.  Extremely healthy.  But I also noticed that I really liked all the ingredients that she was throwing together.  After a quick walk around the neighborhood with her son while it baked, we sat down to dinner.  It was fabulous.  Her toddler even liked it -- he literally licked the tray of his high chair when he was finished.  I got a copy of the recipe before I headed home, and made my own version today.

Impossible Greek Spinach Pie

cooking spray
1 onion, sliced thinly
1 tsp minced garlic
7 oz fresh spinach (or 1 frozen package, thawed and drained)
1/2 c fat free cottage cheese
1 c skim milk
1/2 Heart Smart Bisquick
3/4 c Egg Beaters
1 tsp lemon juice
1/2 tsp pepper
1 oz reduced fat grated parmesan cheese
1/4 tsp ground nutmeg
1 oz fat free feta cheese, crumbled

Preheat oven to 350 F.  Coat a deep-dish pie plate with non-stick spray.  Cook and stir onions and garlic in sprayed skillet, until onions are translucent.  Add spinach.  Layer spinach mixture and cottage cheese in pie plate.  Beat together milk, eggs, Bisquick, lemon juice, and pepper until smooth (15 seconds in a blender or 1 minute with a hand mixer).  Pour over spinach/cottage cheese mixture.  Sprinkle with feta, parmesan, and nutmeg.  Bake 35-40 minutes, or until knife inserted comes out clean.  Serves 6.

The best part? Each serving is only 3 PointsPlus.  Feeling extra hungry?  Two pieces are only 5.

Personal note:  If you like mushrooms, they work wonderfully in this recipe.  I cooked them in with the onion/spinach mixture, and they add some nice bulk to it.