Title: Spanakopita Quiche
Categories: Meatless
Yield: 6 Servings

		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. By Patrick & Sarah Gruenwald on Dec 20, 1996.

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