SPINACH-TOMATO PHYLLO BAKE

Spinach-Tomato Phyllo Bake image

From her kitchen in Glasgow, Scotland, Shirley Kacmarik sends this flaky phyllo bake with an excellent mix of flavors. The low-fat main dish features tomatoes, feta and spinach with a pleasant amount of dill and nutmeg for a special meal.

Provided by Taste of Home

Categories Dinner

Time 1h20m

Yield 6 servings.

Number Of Ingredients 12

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Ingredients

4 large eggs, lightly beaten
2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry
1 cup crumbled feta cheese
1/2 cup 1% cottage cheese
3 green onions, sliced
1 teaspoon dill weed
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon ground nutmeg
10 sheets phyllo dough (14x9-inch size)
Butter-flavored cooking spray
3 large tomatoes, sliced

Steps:

Preheat oven to 350°. In a large bowl, combine first nine ingredients; set aside. , Spritz one sheet of phyllo dough with butter-flavored cooking spray. Place in an 8-in. square baking dish coated with cooking spray, allowing one end of dough to hang over edge of dish. Repeat with four more phyllo sheets, staggering the overhanging phyllo around edges of dish. (Keep remaining phyllo covered with a damp towel to prevent it from drying out.) , Spoon a third of the spinach mixture into crust. Layer with half of the tomatoes, another third of the spinach mixture, remaining tomatoes and remaining spinach mixture. Spritz and layer remaining phyllo dough as before. , Gently fold ends of dough over filling and toward center of baking dish; spritz with butter-flavored spray. Cover edges with foil. Bake 55-60 minutes or until a thermometer reads 160°. Let stand 15 minutes before cutting.

Nutrition Facts : Calories 216 calories, Fat 9g fat (3g saturated fat), Cholesterol 153mg cholesterol, Sodium 652mg sodium, Carbohydrate 21g carbohydrate (5g sugars, Fiber 5g fiber), Protein 15g protein. Diabetic Exchanges