Spanakopita Quiche

Vegetable cooking spray 10 oz Frozen chopped spinach

-thawed and drained 1 c 1% low-fat cottage cheese

2 oz Crumbled feta cheese -- (1/2

-cup) 1/4 ts Pepper

2/3 c Nonfat buttermilk

2 Eggs

1 Egg white

1/4 c Chopped green onions

1 tb Chopped fresh oregano

1 lg Clove garlic

6 Frozen phyllo pastry -- thawed

2 tb Fine dry breadcrumbs

-divided 1 1/2 c Sliced plum tomato

-(1/4-inch-thick)

Coat a 9-inch pieplate 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 pieplate, allowing ends to extend over edges of pieplate. 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 pieplate 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 Serving Ideas : Cut into wedges. NOTES : Spinach, feta cheese, and phyllo dough, key ingredients in the classic Greek dish spanakopita (span-uh-KOH-pih-tuh), combine with cottage cheese in this unique quiche. Breadcrumbs sprinkled between the phyllo layers prevent a soggy crust.