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Spanakopita Quiche

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Title: Spanakopita Quiche
Yield: 6 Servings
Categories: Meatless

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)


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" on Sep 7,
1997

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