This was even better than expected! It really was quite easy to make, and the only modification I made was keeping the parmesan at just 1/4 c. It tastes very breakfasty so would also work great for a brunch party.
Prep: 20 minutes; Bake: 1 hour; Stand: 15 minutes.
Yield: Makes 4 servings (serving size: 1/4 of pie)
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Amount per serving
- Calories: 298
- Fat: 14g
- Saturated fat: 4g
- Monounsaturated fat: 7g
- Polyunsaturated fat: 1g
- Protein: 21g
- Carbohydrate: 22g
- Fiber: 1g
- Cholesterol: 76mg
- Iron: 2mg
- Sodium: 863mg
- Calcium: 286mg
- 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 375°. In a food processor or blender, purée 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.
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