Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Meatless
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Vegetable cooking spray
10 oz Frozen chopped spinach
-thawed and drained
1 c 1% low-fat cottage cheese
2 oz Crumbled feta cheese -- (1/2
-cup)
1/4 ts Pepper
2/3 c Nonfat buttermilk
2 Eggs
1 Egg white
1/4 c Chopped green onions
1 tb Chopped fresh oregano
1 lg Clove garlic
6 Frozen phyllo pastry -- thawed
2 tb Fine dry breadcrumbs
-divided
1 1/2 c Sliced plum tomato
-(1/4-inch-thick)
Coat a 9-inch pieplate with cooking spray; set aside.
Press spinach between paper towels until barely moist;
set aside.
Position knife blade in food processor bowl; add
cottage cheese and next 5 ingredients, and process
until smooth. Add spinach, green onions, oregano, and
garlic; process 45 seconds. Set aside.
Working with 1 phyllo sheet at a time, lightly coat
each sheet with cooking spray. Fold phyllo sheet in
half crosswise to form a 13- x 8-1/2-inch rectangle,
and lightly coat both sides of rectangle with cooking
spray. Gently press rectangle into pieplate, allowing
ends to extend over edges of pieplate.
Repeat procedure with a second sheet of phyllo,
placing it across first sheet in a crisscross design;
sprinkle 1 tablespoon breadcrumbs over second sheet.
Repeat procedure with remaining phyllo and
breadcrumbs, continuing in crisscross design, ending
with phyllo. Fold in edges of phyllo to fit pieplate
and form a rim.
Pour spinach mixture into prepared crust; gently
arrange tomato slices over filling.
Bake at 350 deg for 55 minutes or until a knife
inserted 1 inch from center comes out clean; let stand
10 minutes. Yield: 6 servings (serving size: 1 wedge).
Serving Ideas : Cut into wedges.
NOTES : Spinach, feta cheese, and phyllo dough, key
ingredients in the classic Greek dish spanakopita
(span-uh-KOH-pih-tuh), combine with cottage cheese in
this unique quiche. Breadcrumbs sprinkled between the
phyllo layers prevent a soggy crust.
