Spanakopita Quiche

• Vegetable cooking spray
• 1 pkg. (10 oz.) frozen chopped spinach, thawed and drained
• 1 cup 1% low-fat cottage cheese
• 1/2 cup crumbled feta cheese
• 1/4 tsp. pepper
• 2/3 cup non-fat buttermilk
• 2 eggs
• 1 egg white
• 1/4 cup chopped green onions
• 1 tbsp. chopped fresh oregano
• 1 clove garlic
• 6 sheets frozen phyllo pastry, thawed
• 2 tbsp. fine, dry breadcrumbs, divided
• 1-1/2 cup sliced plum tomato (1/4-inch thick)

1. Coat a 9-inch pie plate 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 13x8-1/2-inch rectangle, and lightly coat both sides of rectangle with cooking spray.
8. Gently press rectangle into pie plate, allowing ends to extend over edges of pie plate.
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 pie plate and form a rim.
12. Pour spinach mixture into prepared crust; gently arrange tomato slices over filling.
13. Bake at 350F for 55 minutes or until a knife inserted 1 inch from center comes out clean; let stand 10 minutes.
14. Cut into wedges.

vegetable cooking spray, spinach, cottage cheese, feta cheese, pepper, nonfat buttermilk, eggs, egg, green onions, fresh oregano, clove garlic, phyllo pastry, breadcrumbs, tomato

Taken from www.foodgeeks.com/recipes/937 (may not work)