Spanakopita Quiche

• 10 ounces spinach chopped, frozen
• 1 cup cottage cheese (low-fat 1%)
• 2 ounces feta cheese crumbled
• 1/4 teaspoon black pepper
• 23 cup buttermilk non-fat
• 2 large eggs
• 1 each egg whites
• 1/4 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 1/2 cups italian plum (roma) tomatoes sliced

1. Coat a 9-inch pieplate with cooking spray; set aside.
2. Press spinach between paper towels until barely moist; set aside.
3. Position knife blade in food processor bowl; add cottage cheese and next 5 ingredients, and process until smooth.
4. Add spinach, green onions, oregano, and garlic; process 45 seconds.
5. Set aside.
6. Working with 1 phyllo sheet at a time, lightly coat each sheet with cooking spray.
7. Fold phyllo sheet in half crosswise to form a 13x8x 1/2 inch rectangle, and lightly coat both sides of rectangle with cooking spray.
8. Gently press rectangle into pieplate, allowing ends to extend over edges of pieplate.
9. Repeat procedure with a second sheet of phyllo, placing it across first sheet in a crisscross design; sprinkle 1 tablespoon breadcrumbs over second sheet.
10. Repeat procedure with remaining phyllo and breadcrumbs, continuing in crisscross design, ending with phyllo.
11. Fold in edges of phyllo to fit pieplate and form a rim.
12. Pour spinach mixture into prepared crust; gently arrange tomato slices over filling.
13. Bake at 350F (180C).
14. for 55 minutes or until a knife inserted 1 inch from center comes out clean; let stand Serving Ideas : Cut into wedges.

cottage cheese, feta cheese, black pepper, buttermilk non, eggs, egg whites, scallions, oregano, garlic, phyllo, bread crumbs dry, italian plum

Taken from recipeland.com/recipe/v/spanakopita-quiche-41279 (may not work)