Spinach Cheese Phyllo Squares |
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Prep Time: 20 Minutes Cook Time: 180 Minutes |
Ready In: 200 Minutes Servings: 12 |
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This is another L&T recipe I really want to try. It's lighter than the classic version of this recipe. Passive work time includes chilling, sitting before baking and oven time, but does NOT include overnight in the refrigerator. Ingredients:
6 sheets phyllo dough (14x9 inches) |
10 ounces frozen chopped spinach, thawed and squeezed dry |
2 1/2 cups part-skim mozzarella cheese, shredded |
1 1/2 cups reduced-fat cheddar cheese, shredded |
1 1/2 cups fat-free cottage cheese |
4 eggs |
1 1/2 teaspoons dried parsley |
3/4 teaspoon salt |
6 egg whites |
1 1/2 cups nonfat milk |
Directions:
1. Layer three phyllo sheets in a 13x9x2-inch baking dish coated with nonstick spray, lightly spraying the top of each sheet with nonstick cooking spray.
2. In a bowl, combine, spinach, cheeses, 2 eggs, parsley, and salt. Spread over phyllo. Top with remaining phyllo, again spraying each sheet.
3. Using a sharp knife, cut into 12 squares; cover and chill for 1 hour.
4. Beat egg whites, 2 eggs, and milk; pour over casserole. Cover and refrigerate overnight.
5. Remove from the refrigerator 1 hour before baking. Bake, uncovered, at 375 degrees for 40-50 minutes, until a knife inserted in the center comes out clean and top is golden brown. Let stand 10 minutes before cutting.
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