2 pk Fresh spinach
1 pk Fresh mushrooms
1 lg Onion
5 Egg whites; or substitute
8 oz Fatfree cheddar cheese; grat
8 oz Fatfree mozzarella cheese; g
1 ts Pepper
1 Phyllo dough; *see note
Remove stems from spinach and wash. Cut onions and saute in water until
tender. Wash and slice mushrooms and add to the onions (cook until all
water evaporates). Remove onions & mushrooms from heat a put in a large
bowl. Saute spinach in water tossing frequently until all liquid
evaporates. Mix onions/mushrooms & spinach together in bowl & make sure
onions and mushrooms are evenly distributed throughout the spinach. Beat
egg whites lightly. Add grated cheese to egg mixture and mix thoroughly.
Add spinach mixture to egg and cheese mixture and stir until mixed well.
CRUST: The dough is paper thin and you use many layers. I use a rectangular
glass baking dish, sprayed lightly with – PAM. Quickly layer 5-7 sheets on
the bottom of the dish spraying each layer lightly with Pam. Then put half
of your spinach mixture on top. Put another 5-7 sheets of Phyllo. Then the
last of your spinach mixture. Top with 10 to 15 sheets of phyllo, sprayed
lightly with Pam between each layer. Remove any excess dough around the
edges. Moisten your fingertips and seal around the edges like a normal pie
crust. Spray top lightly with Pam. Using a sharp knife cut through the
top layer in the pattern you want. (ie: I cut rectangular pattern that is
the size of the pieces I will ultimately cut.) In the Greek desert, Baklava
they cut diamond shapes. Bake in 400-425 deg. F. oven for 30 min.
WARNING: Phyllo dough is sooooo thin it is a little hard to work with
because it dries out in about 2 seconds and sticks together. There are
hints on the box on how to keep it moist.
Use HEALTHY CHOICE FAT FREE grated cheeses. Their cheese is real cheese
made with skim milk, it tastes and melts the same (at least in this recipe)
as high fat cheeses which is not true for other brand name Fat Free Cheeses
I have tried.
From
Yields
6 Servings