Spanakopita Quiche

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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 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. Cut into wedges.

Yield: 6 servings (serving size: 1 wedge).