• 4 puff pastry shells
• 1 Tbs. olive oil
• 1 cup recipe-ready crushed tomatoes
• 1-1/2 cups cottage cheese
• 1 Tbs. unsalted butter
• 1 lb. spinach, chopped
• 1/4 cup grated Parmesan cheese

Bake puff pastry shells according to package directions. Heat oil in a heavy non-reactive saucepan over medium heat. Add tomatoes and sauté 5 minutes. Stir in cottage cheese, and salt and pepper to taste. Simmer until just heated throughout. Transfer to a food processor or blender and purée. Melt butter in a heavy nonstick skillet over medium heat. Sauté spinach 3-4 minutes or until wilted. Stir in tomato sauce and Parmesan. Divide spinach mixture equally into pastry shells. Sprinkle with additional Parmesan if desired.

Per serving: calories 459, fat 29.7g, 57% calories from fat, cholesterol 24mg, protein 19.8g, carbohydrates 30.5g, fiber 4.0g, sugar 4.4g, sodium 712mg, diet points 11.4.

Dietary Exchanges: Milk: 0.0, Vegetable: 1.4, Fruit: 0.0, Bread: 0.0, Lean meat: 1.8, Fat: 4.7, Sugar: 1.4, Very lean meat protein: 0.0

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The recommended wines are: Chenin Blanc, Beaujolais, or Fumé Blanc.