A spinoff on spanikopita, I created a phyllo-crusted creation featuring artichoke's cousin cardoons.
Clean and chop the cardoons into bite-sized pieces and boil them until soft. Cool slightly and stir them into beaten eggs seasoned with sea salt and cinnamon.
Layer your baking dish with 6 layers of phyllo dough, brushing each sheet with melted butter.
Line the bottom of the crust with a layer of lowfat cottage cheese. Pour the cardoon mixture in and sprinkle with feta cheese. Top with 4 more layers of phyllo, brushing each layer with butter. Roll the edges in to form a crust lip.
Bake at 350 for 20-25 minutes or until the phyllo is crisp and golden brown. Serve with a green salad dressed in an oregano dressing.