Spanakopita Quiche
Ingredients
- Vegetable cooking spray
- 1 (10-ounce) package frozen chopped spinach, thawed and drained
- 1 cup 1% low-fat cottage cheese
- 1/2 cup (2 ounces) crumbled feta cheese
- 1/4 teaspoon pepper
- 2/3 cup nonfat buttermilk
- 2 eggs
- 1 egg white
- 1/4 cup chopped green onions
- 1 tablespoon chopped fresh oregano
- 1 large clove garlic
- 6 sheets frozen phyllo pastry, thawed
- 2 tablespoon fine, dry breadcrumbs, divided
- 1-1/2 cups (1/4-inch-thick) sliced plum tomato
Instructions
Yield: 6 servings. Coat a 9-inch pie plate 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 pie plate, allowing ends to extend over edges of pie plate. 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 pie plate 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. Cut into wedges. Yield: 6 servings (serving size: 1 wedge).