You may also like
Categories:
vegetable cooking spray spinach cottage cheese Feta cheese pepper non fat buttermilk eggs egg green onions fresh oregano clove garlic phyllo pastry breadcrumbs tomato
Viewed: 92 - Published at: a year agoIngredients
- 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)
Method
- 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 350F for 55 minutes or until a knife inserted 1 inch from center comes out clean; let stand 10 minutes.
- Cut into wedges.
