1 large onion finely diced
1/4 cup finely diced carrot
4 garlic cloves, minced
2 cups no-chicken broth
1/4 cup lemon juice
1 cup dried lentils
1 tablespoon soy sauce
2 tablespoons tomato paste
2 (10-ounce) packages frozen chopped spinach, thawed and drained
1/3 cup chopped pitted kalamata olives
1 (8-ounce) package feta cheese, crumbled
1/4 cup fat free cottage cheese
1 (16-ounce) package frozen phyllo pastry, thawed
Heat olive oil in a pot over medium heat. Add ¼ cup onions, the carrots, and 2 cloves of garlic. Cook 2 minutes. Add the broth, soy sauce, and tomato paste and bring to a boil. Add the lentils, lower heat, and simmer 15 minutes.
Place 1 phyllo sheet in a buttered 9 x 9 inch baking dish; spray with butter flavored cooking spray. Place a phyllo sheet on top, allowing half of sheet to drape over 1 side of dish; spray portion in dish. Repeat procedure with 15 more phyllo sheets, alternating sides of dish after each sheet so that each side of dish is covered. Cover with a damp towel.
Heat oil in a pan over medium heat. Add remaining onion and garlic. Add the spinach and turn heat to medium high. Cook until heated through. Add the olives and pour in lentils. Mix in the feta and cottage cheese. Spoon the lentil mixture into the baking dish.
Fold over 1 top and bottom overhanging phyllo sheet; spray with cooking spray. Fold 1 overhanging sheet on each side toward center; spray. Top with a phyllo sheet; spray. Repeat folding procedure with the remaining overhanging phyllo sheets, topping each layer with a phyllo sheet and spray.
Bake at 425° for 20 minutes or until golden brown.