Instructions: Heat the broth in a medium skillet. Add the onions and garlic, and saute until tender, about 3 minutes.

In a large bowl, combine the onions, garlic, spinach, cottage cheese, egg substitute, feta and nutmeg.

Melt the margarine in a small saucepan. Lightly brush the bottom and sides of an 8 x 8 x 2-inch baking dish with the margarine. Sprinkle the bottom with 1 Tbsp of bread crumbs.

Cut the phyllo in half cross-wise. Place 1 piece in the baking dish and sprinkle it with 1 tsp. bread crumbs. Place another piece on top of the first and brush with 1 tsp of margarine. Repeat with 2 more phyllo pieces. Spread the spinach mixture evenly over the phyllo. Cover with 1 phyllo piece and sprinkle with 1 tsp of bread crumbs. Place another piece on top and brush with the remaining teaspoon of margarine. Repeat the sequence with the remaining 2 phyllo pieces.

Cut the spanakopita diagonally to form 4 triangles. Bake at 350 degrees until golden, about 20 minutes. Allow to cool 10-15 minutes.

NOTES :

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