| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables, Dairy, Eggs |
Greek |
Meatless |
6 |
Servings |
INGREDIENTS
|
|
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) |
INSTRUCTIONS
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.
Posted to EAT-L Digest by "Iris E. Dunaway" <hister@JUNO.COM> on Sep 7,
1997
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