Spinach Pesto Appetizer

May/June 1992

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The EatingWell makeover of this pesto appetizer boasts about half of the calories and a quarter of the fat of the original recipe. Serve with crostini, crackers or French bread.

Spinach Pesto Appetizer

Makes: 16 servings

Active Time:

Total Time:


  • 2 1/2 cups nonfat cottage cheese, pressed
  • 1 10-ounce package frozen, chopped spinach, thawed and squeezed to remove excess moisture
  • 1 8-ounce package reduced-fat cream cheese, cut into pieces
  • 1/4 cup grated Romano cheese
  • 1 large egg
  • 2 large egg whites
  • 2 cloves garlic, minced
  • 2 teaspoons dried basil
  • 1/4 teaspoon salt
  • 1/8 teaspoon freshly ground pepper
  • Cherry tomatoes and fresh basil leaves, for garnish, optional


  1. Preheat oven to 325°F. Spray a 9-inch springform pan with nonstick cooking spray.
  2. Place pressed cottage cheese, spinach, cream cheese, Romano cheese, egg, egg whites, garlic, basil, salt and pepper in a food processor. Process until smooth. Spoon the spinach mixture into the prepared pan and smooth the top with a spatula. Bake until firm, about 1 hour. Cool on a wire rack.
  3. Place the pan on a serving plate, run a knife around the outer edge and remove pan sides. Garnish with tomatoes or basil leaves, if using.

Tips & Notes

  • Make Ahead Tip: Cover and refrigerate for up to 2 days. Allow to come to room temperature before serving.


Per serving: 74 calories; 3 g fat (2 g sat, 1 g mono); 24 mg cholesterol; 4 g carbohydrates; 8 g protein; 1 g fiber; 260 mg sodium; 106 mg potassium.

Exchanges: 1 fat

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Recipe Categories

Total Time
More than 1 hour
Health & Diet Considerations
Low carbohydrate
Gluten free
Diabetes appropriate
8 or more
Preparation/ Technique
Ease of Preparation
May/June 1992
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