Greek Spinach Pie
|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)|
|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.