Greek Spinach Pie

Ingredients

• 2 tablespoons breadcrumbs dry divided fine
• 0.5 cup egg substitute frozen thawed
• 1  egg white 
• 0.5 cup basil- and tomato-flavored feta cheese crumbled
• 10 ounce pkt spinach frozen thawed drained chopped
• 1 large clove garlic minced
• 1 teaspoon lemon-pepper seasoning salt-free
• 1 cup curd cottage cheese 1% low-fat
• 0.7 cup nonfat buttermilk 
• 0.5 cup onion chopped
• 1 tablespoon oregano fresh chopped
• 0.3 teaspoon pepper 
• 6 sheets phyllo pastry frozen thawed
• 3  plum tomatoes cut lengthwise into wedges

Equipment

• food processor
• bowl
• frying pan
• paper towels
• oven
• knife
• baking pan

Directions

1. Press spinach between paper towels to remove excess moisture; set spinach aside.
2. Position knife blade in food processor bowl.
3. Add cottage cheese and next 5 ingredients; process until smooth.
4. Add spinach, onion, and next 3 ingredients; process 45 seconds.
5. Coat an 11- x 7- x 1 1/2-inch baking dish with cooking spray.
6. Cut phyllo sheets in half crosswise.
7. 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.
8. Spread spinach mixture over phyllo in pan. Top spinach mixture with remaining 4 phyllo half-sheets, coating each with cooking spray.
9. Bake at 350 for 40 minutes or until golden.
10. Serve with tomato wedges.