Craving for pizza but afraid of high calories? This spinach, feta, and spinach quiche will be your live safer.

Per serving: Calories 218, Total Fat 13 g, Saturated Fat 4 g, Cholesterol 84 mg, Sodium 435 mg, Carbohydrate 16 g, Fiber 2 g, Protein 8 g, Sugars 5 g. Percent Daily Values are based on a 2,000 calorie diet

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    6 sheets frozen phyllo dough, thawed
    3  tablespoons olive oil
    1 1/2  teaspoons toasted sesame seeds
    1 10-ounce package frozen spinach, thawed, all liquid squeezed out
    1/2  cup finely chopped red onion
    1/2  cup crumbled feta cheese
    10 cherry tomatoes, halved
    Quiche Batter
    2 eggs
    1  cup low-fat milk
    Pinch ground nutmeg
    1. Preheat oven to 350 degrees F. To make Crust: Coat 9-inch pie pan with cooking spray. Lay 1 phyllosheet on work surface, and brush all over with oil. Sprinkle with 1/2 teaspoon sesame seeds. Top with second phyllo sheet, and brush with oil. Top with third phyllo sheet, brush with oil, and sprinkle with 1/2 teaspoon sesame seeds. Repeat phyllo and oil layers twice more. Sprinkle fifth phyllo sheet with remaining sesame seeds, and top with sixth phyllo sheet. Press into prepared pie pan; trim edges with scissors.
    2. To make Filling: Stir together spinach and onion. Sprinkle feta cheese over Crust. Top with spinach mixture. Arrange tomato halves over quiche.
    3. To make Quiche Batter: Whisk together all ingredients in medium bowl. Season with salt and pepper, if desired. Pour Quiche Batter over Filling in Crust. Set quiche on baking sheet, and bake 45 to 50 minutes, or until top is brown and center is set.
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