Spanakopita Quiche
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
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 10 | ounces |
spinach
chopped, frozen |
|
| 1 | cup |
cottage cheese (low-fat 1%)
|
|
| 2 | ounces |
feta cheese
crumbled |
|
| ¼ | teaspoon |
black pepper
|
|
| ⅔ | cup |
buttermilk
non-fat |
|
| 2 | large |
eggs
|
|
| 1 | each |
egg whites
|
*
|
| ¼ | cup |
scallions, spring or green onions
chopped |
|
| 1 | tablespoon |
oregano
chopped |
|
| 1 | large |
garlic cloves
|
*
|
| 1 | x |
phyllo (filo) pastry sheets
thawed |
*
|
| 2 | tablespoons |
bread crumbs
dry |
|
| 1 ½ | cups |
italian plum (roma) tomatoes
sliced |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 289 | ml/g |
spinach
chopped, frozen |
|
| 237 | ml |
cottage cheese (low-fat 1%)
|
|
| 57.8 | ml/g |
feta cheese
crumbled |
|
| 1.3 | ml |
black pepper
|
|
| 158 | ml |
buttermilk
non-fat |
|
| 2 | large |
eggs
|
|
| 1 | each |
egg whites
|
*
|
| 59 | ml |
scallions, spring or green onions
chopped |
|
| 15 | ml |
oregano
chopped |
|
| 1 | large |
garlic cloves
|
*
|
| 1 | x |
phyllo (filo) pastry sheets
thawed |
*
|
| 3E+1 | ml |
bread crumbs
dry |
|
| 355 | ml |
italian plum (roma) tomatoes
sliced |
|
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 13x8x½ 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.
