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Print this Recipe    Quiche 61

Spanakopita Quiche
Yield: 6 servings

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 tablespoons fine, dry breadcrumbs, divided
1-1/2 cups (1/4-inch-thick) sliced plum tomato

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).


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