Greek Spinach Pie

• 1 (10-ounce) package frozen chopped spinach, thawed and drained
• 1 cup 1% low-fat cottage cheese
• 2/3 cup nonfat buttermilk
• 1/2 cup frozen egg substitute, thawed
• 1/2 cup crumbled basil- and tomato-flavored feta cheese
• 1/4 teaspoon pepper
• 1 egg white
• 1/2 cup chopped onion
• 1 tablespoon chopped fresh oregano
• 1 teaspoon salt-free lemon-pepper seasoning
• 1 large clove garlic, minced
• Olive oil-flavored vegetable cooking spray
• 6 sheets frozen phyllo pastry, thawed
• 2 tablespoons plus 1 teaspoon fine, dry breadcrumbs, divided
• 3 plum tomatoes, cut lengthwise into wedges

1. Press spinach between paper towels to remove excess moisture; set spinach aside.
2. Position knife blade in food processor bowl. Add cottage cheese and next 5 ingredients; process until smooth. Add spinach, onion, and next 3 ingredients; process 45 seconds.
3. Coat an 11- x 7- x 1 1/2-inch baking dish with cooking spray. Cut phyllo sheets in half crosswise. Place 1 half-sheet of phyllo in bottom of dish (keep remaining phyllo covered). Lightly coat phyllo with cooking spray, and sprinkle with 1 teaspoon breadcrumbs. Repeat layers six times, coating each with cooking spray and sprinkling with 1 teaspoon breadcrumbs. Top with 1 half-sheet of phyllo; lightly coat with cooking spray. Spread spinach mixture over phyllo in pan. Top spinach mixture with remaining 4 phyllo half-sheets, coating each with cooking spray. Bake at 350u0b0 for 40 minutes or until golden. Serve with tomato wedges.

cottage cheese, nonfat buttermilk, frozen egg substitute, tomato, pepper, egg, onion, fresh oregano, salt, clove garlic, olive oil, phyllo pastry, breadcrumbs, tomatoes

Taken from www.myrecipes.com/recipe/greek-spinach-pie (may not work)