1 vegetable cooking spray
10 oz frozen chopped spinach, thawed and drained
1 cup 1% low-fat cottage cheese
2 oz crumbled feta cheese, (1/2 cup)
1/4 tsp pepper
2/3 cup nonfat buttermilk
2 eggs
1 egg white
1/4 cup chopped green onions
1 tbsp chopped fresh oregano
1 large clove garlic
6 frozen phyllo pastry, thawed
2 tbsp fine dry breadcrumbs, divided
1 1/2 cup sliced plum tomato, (1/4-inch-thick)
A Recipe for
Spanakopita Quiche
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After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps. |
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This Recipe for Spanakopita Quiche is one of thousands in the Recipes-to-go Baking Cookbook.
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As a child my family's menu consisted of two choices: take it or leave it. |
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This is a recipe for Spanakopita Quiche from the recipe cookbook of Recipes-to-go (Baking)
Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on. |
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Food Tip |
I doubt whether the world holds for anyone a more soul-stirring surprise than the first adventure with ice cream. |
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All sorrows are less with bread. |
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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.
Serves: 6
Spanakopita Quiche Recipe brought to you by Recipes To-Go