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
Herb Tip |
There are three possible parts to a date, of which at least two must be offered: entertainment, food, and affection. It is customary to begin a series of dates with a great deal of entertainment, a moderate amount of food, and the merest suggestion of affection. As the amount of affection increases, the entertainment can be reduced proportionately. When the affection IS the entertainment, we no longer call it dating. Under no circumstances can the food be omitted. |
| Miss Manners' Guide to Excruciatingly |
“Another article of cuisine that offends the bowels of unused Britons is garlic. Not uncommonly in southern climes an egg with a shell on is the only procurable animal food without garlic in it. Flatulence and looseness are the frequent results.” |
| Dr. T. K. Chambers, A Manuel of Diet In Health and Disease (1875) |
This Recipe for Spanakopita Quiche is one of thousands in the Recipes-to-go Baking Cookbook.
It would be nice if the Food and Drug Administration stopped issuing warnings about toxic substances and just gave me the names of one or two things still safe to eat. |
| Robert Fuoss |
If you enjoy this Spanakopita Quiche Recipe - you should enjoy the recipe collections you can find on the websites below:
The trouble with eating Italian food is that five or six days later you're hungry again. |
| George Miller |
It's difficult to think anything but pleasant thoughts while eating a homegrown tomato. |
| Lewis Grizzard |
This is a recipe for Spanakopita Quiche from the recipe cookbook of Recipes-to-go (Baking)
I don't cry over spilt milk, but a fallen scoop of ice cream is enough to ruin my whole day. |
| Terri Guillemets |
Food Tip |
Never eat more than you can lift. |
| Miss Piggy , character on "The Muppet Show," U.S. television show |
There is no love sincerer than the love of food. |
| George Bernard Shaw, "The Revolutionist's Handbook," Man and Superman |
Bread deals with living things, with giving life, with growth, with the seed, the grain that nurtures. It is not coincidence that we say bread is the staff of life. |
| Lionel Poilane |
Tell me what you eat, I'll tell you who you are. |
| Anthelme Brillat-Savarin |
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