Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| \N \N | 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) |
| ¼ teaspoon | Pepper |
| ⅔ cup | Nonfat buttermilk |
| 2 \N | Eggs |
| 1 \N | Egg white |
| ¼ cup | Chopped green onions |
| 1 tablespoon | Chopped fresh oregano |
| 1 large | Clove garlic |
| 6 \N | 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.