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
How to Make It
Press spinach between paper towels to remove excess moisture; set spinach aside.
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.
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 350° for 40 minutes or until golden. Serve with tomato wedges.
Oxmoor House Cooking Light Collection
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