Vegetable cooking spray
1 (10-ounce) package frozen chopped spinach, thawed and drained
1 cup 1% low-fat cottage cheese
1/2 cup (2 ounces) crumbled feta cheese
1/4 teaspoon pepper
2/3 cup nonfat buttermilk
2 eggs
1 egg white
1/4 cup chopped green onions
1 tablespoon chopped fresh oregano
1 large clove garlic
6 sheets frozen phyllo pastry, thawed
2 tablespoons fine, dry breadcrumbs, divided
1-1/2 cups (1/4-inch-thick) sliced plum tomato
Coat a 9-inch pie plate with cooking spray; set aside. Press spinach between paper towels until barely moist; set aside. Position knife blade in food processor bowl; add cottage cheese and next 5 ingredients, and process until smooth. Add spinach, green onions, oregano, and garlic; process 45 seconds. Set aside. Working with 1 phyllo sheet at a time, lightly coat each sheet with cooking spray. Fold phyllo sheet in half crosswise to form a 13- x 8-1/2-inch rectangle, and lightly coat both sides of rectangle with cooking spray. Gently press rectangle into pie plate, allowing ends to extend over edges of pie plate. Repeat procedure with a second sheet of phyllo, placing it across first sheet in a crisscross design; sprinkle 1 tablespoon breadcrumbs over second sheet. Repeat procedure with remaining phyllo and breadcrumbs, continuing in crisscross design, ending with phyllo. Fold in edges of phyllo to fit pie plate and form a rim. Pour spinach mixture into prepared crust; gently arrange tomato slices over filling. Bake at 350 deg for 55 minutes or until a knife inserted 1 inch from center comes out clean; let stand 10 minutes. Cut into wedges.
Yield: 6 servings (serving size: 1 wedge).
Nutritional Information: CALORIES 198 (27% from fat) / PROTEIN 14.1g / FAT 6g (SAT 2.5g, MONO 1.6g, POLY 1.2g) / CARB 22.7g / FIBER 2.4g / CHOL 85mg / IRON 2.3mg / SODIUM 377mg / CALCIUM 180mg