Spray a non-stick skillet with cooking spray and sauté the shallot and garlic until softened. (I had to add a splash of water to keep them from browning).
Mix the shallot, garlic and spinach together, and then fold in the cottage cheese, eggs and the parmesan cheese, sprinkle in the chili flakes. Add a generous amount of freshly ground pepper, and some salt to taste (I added about a tsp of kosher course salt).
Bake uncovered for 40 minutes.
The original recipe called for 2% cottage cheese, melted margarine, and shredded cheddar - I eliminated them to make this down from a 4 pt side to a 2 pt side. I think it tasted really good!