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Greek Spinach Pie

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  Frozen chopped spinach 10 Ounce, thawed and drained (1 Package)
  1% low fat cottage cheese 1 Cup (16 tbs)
  Nonfat buttermilk 2⁄3 Cup (10.67 tbs)
  Frozen egg substitute 1⁄2 Cup (8 tbs), thawed
  Crumbled basil and tomato flavored feta cheese 1⁄2 Cup (8 tbs)
  Pepper 1⁄4 Teaspoon
  Egg white 1
  Chopped onion 1⁄2 Cup (8 tbs)
  Chopped fresh oregano 1 Tablespoon
  Salt free lemon pepper seasoning 1 Teaspoon
  Garlic cloves 1 Large, minced
  Olive oil flavored vegetable cooking spray 1
  Frozen phyllo pastry sheet 6 , thawed
  Fine dry breadcrumbs 7 Teaspoon, divided (2 Tablespoons Plus 1 Teaspoon)
  Plum tomatoes 3 , cut lengthwise into wedges

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.

Recipe Summary

Difficulty Level: 
Very Easy
Main Dish

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