*  Exported from  MasterCook  *
 
                             Spanakopita Quiche
 
 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.
  
 
 
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