Spinach Cheese Phyllo Squares |
|
 |
Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 12 |
|
A higher-fat version of this casserole was a big hit when my aunt and I ran a gourmet carryout business, relates Julie Remer of Gahanna, Ohio. Now that I'm only cooking for my family, I'm trying to lighten things up a bit. Ingredients:
6 sheets phyllo dough (14 inches x 9 inches) |
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry |
2-1/2 cups (10 ounces) shredded part-skim mozzarella cheese |
1-1/2 cups (6 ounces) shredded reduced-fat cheddar cheese |
1-1/2 cups (12 ounces) fat-free cottage cheese |
4 eggs |
1-1/2 teaspoons dried parsley flakes |
3/4 teaspoon salt |
6 egg whites |
1-1/2 cups fat-free milk |
Directions:
1. Layer three phyllo sheets in a 13-in. x 9-in. baking dish coated with cooking spray, lightly spraying the top of each sheet with cooking spray.
2. In a large bowl, combine the spinach, cheese, 2 eggs, parsley flakes and salt; spread over phyllo dough. Top with remaining phyllo sheets, lightly spraying the top of each sheet with cooking spray. Using a sharp knife, cut into 12 squares; cover and chill for 1 hour.
3. In a large bowl, beat the egg whites, milk and remaining eggs until blended; pour over casserole. Cover and refrigerate overnight.
4. Remove from the refrigerator 1 hour before baking. Bake, uncovered, at 375° for 40-50 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before cutting. Yield: 12 servings.
|
|