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Tomato-Topped Greek strata

Started by Marilyn, May 05, 2003, 01:19:17 pm

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May 05, 2003, 01:19:17 pm Last Edit: May 05, 2003, 01:20:05 pm by Marilyn
Now lets eat Greek Food. This is a great Vegetarian Recipe that tastes wonderful.

Tomato-Topped Greek Strata

2 whole wheat pitas
1 C fat-free cottage cheese
1 C fat free milk
2 Tbls. whole wheat flour
2 whole eggs
4 egg whites
3 oz. low fat feta cheese, crumbled
1 c frozen peas
4 scalloins, sliced thinly
1/2 C fress dill, snipped
1/4 C fresh mint, chopped
1/8 teas. Lite salt
1/4 teas. freshly ground clack pepper
2-3 tomatoes, sliced

Preheat oven to 350 degrees. Cut each pita into sixth. Toast the pitas until lightly crisp, (about 5 minutes.
Using your blender or food processor combine the cottage cheese and milk. Blend about 1 minute. Pour mixture into a mixing bowl. stir in the flour, whole eggs, egg whites, feta, peas, scallions, dill, mint, lemon zest, salt and pepper.
Spray an 11 X 7 inch glass dish with no- cholesterol cooking spray. Place the pitas in dish, pouring the egg mixture over pitas. Let stand at room temperature for 10 minutes.
Spread the tomato slices over the top and bake uncovered for about 35 minutes our until the ingredients are consistency of custard (set well).
serve with a tossed green salad using dark green curly lettuce and you meal is complete.

This casserole can be prepared covered with foil and refridgerated for up to 12 hours. The flavors will blend beautifully.  Let the dish become room temperature before baking.
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Etta Sue

This sounds interesting.  I don't know that I have eaten Greek food but I am up to trying it.