|Vegetable cooking spray|
|10 ounces||Frozen chopped spinach; thawed and drained|
|1 cup||1% low-fat cottage cheese|
|2 ounces||Crumbled feta cheese; (1/2 cup)|
|⅔ cup||Nonfat buttermilk|
|¼ cup||Chopped green onions|
|1 tablespoon||Chopped fresh oregano|
|1 large||Clove garlic|
|6||Frozen phyllo pastry; thawed|
|2 tablespoons||Fine dry breadcrumbs; divided|
|1½ cup||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 8-½-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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