Instructions: This is a recipe my mom always made while I was growing up, and even as a veggie-phobic child I liked it! It wasnt too high-fat to begin with, and when I tried it adapted to fat-free Icouldnt tell the difference!

Wash silverbeet and remove stems, then chop into bite-sized pieces. Cook quickly in
a heavy pan with no added water or oil, stirring constantly until wilted.

Drain very well, saving the juice for stock.

Beat together cheese, cottage cheese, egg whites, lemon juice, and salt.

Stir
one cup of this mixture into the silverbeet. Put into a Pamd 8x8" pan and press
down firmly with a fork. Spread remaining cheese mixture over top and sprinkle
with bread crumbs and paprika.

Bake in a preheated 350 F oven for 30 minutes, or until set (it took my oven
about 35-40 minutes). Allow to stand several minutes before cutting into squares and serving.

Variations: (1) serve chilled with sliced tomatoes and minced parsley;

(2)

include sauted onions & mushrooms with the silverbeet.

Notes: This is great at brunches or potlucks. It also freezes wonderfully.

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