Cheese-Bacon Tart

• 1 (16-ounce) container 1% low-fat cottage cheese
• 1 large egg
• 3 scallions, thinly sliced
• 3 ounces Canadian bacon, diced
• 1/4 cup plus 2 tablespoons grated Parmesan cheese
• 1/4 teaspoon grated nutmeg
• 1/4 teaspoon black pepper
• 2 tablespoons olive oil, divided
• 6 (14- x 9-inch) sheets frozen phyllo dough, thawed

1. Preheat oven to 375u0b0. In a food processor or blender, puree cottage cheese and egg 1 minute or until very smooth. Transfer to a bowl; stir in scallions and next 4 ingredients (through pepper) until well-combined.
2. Brush bottom of 9-inch pie plate with 1 teaspoon oil. Stack 2 phyllo sheets together; brush with 2 1/2 teaspoons oil. Place in pie plate with the sides hanging over. Repeat with remaining phyllo and 2 1/2 teaspoons oil, alternating direction of layers.
3. Spoon cheese mixture into pie plate. Pull phyllo overhang in about 2 inches all around, leaving center of pie exposed. Brush top with remaining 1/2 teaspoon oil.
4. Place pan on a baking sheet, and bake 1 hour or until cheese is set and edges are lightly browned. Let stand 15 minutes before slicing.

cottage cheese, egg, scallions, bacon, parmesan cheese, nutmeg, black pepper, olive oil, phyllo dough

Taken from www.myrecipes.com/recipe/cheese-bacon-tart (may not work)