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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Prep: 20 minutes; Bake: 1 hour; Stand: 15 minutes. Ingredients:
1 (16-ounce) container 1% low-fat cottage cheese |
1 large egg |
3 scallions, thinly sliced |
3 ounces canadian bacon, diced |
1/4 cup plus 2 tablespoons grated parmesan cheese |
1/4 teaspoon grated nutmeg |
1/4 teaspoon black pepper |
2 tablespoons olive oil, divided |
6 (14- x 9-inch) sheets frozen phyllo dough, thawed |
Directions:
1. Preheat oven to 375°. In a food processor or blender, purée cottage cheese and egg 1 minute or until very smooth. Transfer to a bowl; stir in scallions and next 4 ingredients (through pepper) until well-combined.
2. Brush bottom of 9-inch pie plate with 1 teaspoon oil. Stack 2 phyllo sheets together; brush with 2 1/2 teaspoons oil. Place in pie plate with the sides hanging over. Repeat with remaining phyllo and 2 1/2 teaspoons oil, alternating direction of layers.
3. Spoon cheese mixture into pie plate. Pull phyllo overhang in about 2 inches all around, leaving center of pie exposed. Brush top with remaining 1/2 teaspoon oil.
4. Place pan on a baking sheet, and bake 1 hour or until cheese is set and edges are lightly browned. Let stand 15 minutes before slicing.
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