Ingredients

• 1 (1 lb) box thin spaghetti
• 1 lb spinach, raw or 1 lb frozen spinach
• 1 tablespoon olive oil
• 1/2 lemon, juice and rind of
• 2 tablespoons olive oil
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 teaspoon paprika
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 1/2 cups coarse diced onions
• 1 1/2 cups cooked rice
• 3 tablespoons seedless raisins
• 1/2 cup water
• 1 (24 ounce) container cottage cheese, of choice
• 2 eggs
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 3/4 cup breadcrumbs
• 2 tablespoons melted butter
• 1/2 teaspoon paprika

Instructions

1. Cook spaghetti al dente, rinse, drain and set aside.

2. Cook spinach til tender; drain and place in bowl. Add 1 tblsp olive oil, lemon juice and rind to spinach; mix well, set aside.

3. Saute onions with spices in the 2 tblsp olive oil until transparent.Stir in rice, water and raisins; heat through; set aside.

4. In separate bowl, stir eggs with salt and pepper. Add cottage cheese and mix well; set aside.

5. Combine bread crumbs, paprika, butter and set aside.

6. In a 13 x 9 oiled pan, layer: 1/2 of the onions, then 1/3 of the spaghetti, next all the spinach, then 1/3 spaghetti, then all the cheese, then remaining onions, then remaining spaghetti.

7. Sprinkle on the topping.Dab on more butter if desired.

8. Bake 350 degrees, for 1/2 hour. Lay a piece of foil over top and continue to bake for another 35 minutes or til done.

9. Allow to cool/set for a half hour before cutting.

10. Top servings with dollops of yogurt if desired.