Cheesy Spinach Souffle

1 container (16 oz) cottage cheese
1-1/2 cups (about 6 oz) shredded Parmesan cheese
2 packages (10 oz each) frozen chopped spinach, cooked and well drained
2 eggs separated
¼ cup butter, melted
2 Tbls. minced onion
1 clove garlic minced
2 Tbls. All-purpose flour
½ tsp. baking powder
½ tsp. lemon pepper

Preheat oven to 350 degrees. In a medium bowl, combine cottage cheese, Parmesan cheese, spinach, egg yolks, melted butter, onion and garlic. In a small bowl, combine flour, baking powder and lemon pepper. Add dry ingredients to spinach mixture; stir until well blended. In a small bowl, beat egg whites until stiff; fold into spinach mixture. Pour into a greased 2 quart soufflé dish. Bake uncovered 50 to 60 minutes or until center is set. Serve warm.

Yield: about 10 servings.

(Candy McLane)