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Greek Spinach Pie

Yield 4 servings.

Ingredients

  • 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

Nutrition Information

  • calories 252
  • caloriesfromfat 22 %
  • fat 6.2 g
  • satfat 3 g
  • monofat 1.3 g
  • polyfat 1.3 g
  • protein 19.7 g
  • carbohydrate 30.5 g
  • fiber 0.0 g
  • cholesterol 16 mg
  • iron 0.0 mg
  • sodium 725 mg
  • calcium 0.0 mg

How to Make It

  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 350° for 40 minutes or until golden. Serve with tomato wedges.

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