Spanakopita Quiche



6 servings



Vegetable cooking spray
1 pkg. (10 oz.) frozen chopped spinach, thawed and drained
1 cup 1% low-fat cottage cheese
1/2 cup crumbled feta cheese
1/4 tsp. pepper
2/3 cup non-fat buttermilk
2 eggs
1 egg white
1/4 cup chopped green onions
1 tbsp. chopped fresh oregano
1 clove garlic
6 sheets frozen phyllo pastry, thawed
2 tbsp. fine, dry breadcrumbs, divided
1-1/2 cup sliced plum tomato (1/4-inch thick)


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 13x8-1/2-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°F for 55 minutes or until a knife inserted 1 inch from center comes out clean; let stand 10 minutes. Cut into wedges.

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