| 2 | pkg | of chopped (10oz. each, frozen spinach, defrosted and drained) |
| 1 | pkg | of onion soup mix (1.8oz.) |
| 1 | c | Stonyfield Organic Fat Free Plain Yogurt |
| 1⁄3 | c | thinly sliced water chestnuts |
| 1⁄2 | c | grated Gruyere cheese |
| 1⁄2 | c | grated Parmesan cheese |
By using yogurt in place of cream cheese in this recipe, you save on calories and fat without sacrificing flavor. Check out our substitution guide.
| 2 | pkg | of chopped (10oz. each, frozen spinach, defrosted and drained) |
| 1 | pkg | of onion soup mix (1.8oz.) |
| 1 | c | Stonyfield Organic Fat Free Plain Yogurt |
| 1⁄3 | c | thinly sliced water chestnuts |
| 1⁄2 | c | grated Gruyere cheese |
| 1⁄2 | c | grated Parmesan cheese |
Preheat oven to 350°.
Combine spinach, yogurt, soup mix, water chestnuts and gruyere in casserole dish.
Cover and bake for 30 minutes.
Sprinkle with grated parmesan before serving.
Serve along side Quinoa Cakes.