1 1/2 pounds fresh spinach, stemmed and washed (3 packages (10 ounces each) frozen and thawed chopped spinach)

1 1/2 tsp. canola oil

1 leek, thinly sliced (white part only)

2 cloves garlic, minced

2 tsp. lemon juice

3/4 tsp. dried oregano

1/8 tsp. ground black pepper

3 egg whites

 

Preheat the oven to 350 F. Coat an 8″x 8″ no-stick baking dish with pareve no-stick spray and set aside. In a large pot, bring a small amount of water to a boil. Add the spinach, cover, and cook over medium heat for 5 minutes, or until the spinach is wilted. Squeeze the spinach dry, chop, and place in a large bowl.  In a small no-stick skillet, warm the oil over low heat. Add the leeks and garlic. Sauté for 10 minutes, or until tender but not browned. Add the leek mixture to the bowl with the spinach. Stir in the lemon juice, oregano and pepper.  In another clean large bowl, using an electric mixer, beat the egg whites until foamy. Fold into the spinach mixture. Pour the mixture into the prepared pan and bake for 35 minutes, or until set. Remove from the oven and set aside to cool slightly. Cut into 16 squares and serve warm.