Crispy phyllo dough, cheesy and juicy spinach and cheese filling with sweet yet juicy tomato slices on top, this quiche not only looks appealing, but also tastes delicious.
YIELD
8 servingsPREP
30 minCOOK
55 minREADY
1 hrsIngredients
Directions
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 13×8x½ 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℉ (180℃). for 55 minutes or until a knife inserted 1 inch from center comes out clean; let stand Serving Ideas : Cut into wedges.
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