spinach cheese phyllo squares

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Servs: 12   Prep:   Cook:

"'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.'"

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  • add   1 1/2 teaspoons dried parsley flakes
  • add   4 eggs
  • add   1 1/2 cups shredded reduced-fat Cheddar cheese
  • add   1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
  • add   1 1/2 cups fat-free cottage cheese
  • add   2 1/2 cups shredded part-skim mozzarella cheese
  • add   6 egg whites
  • add   1 1/2 cups fat-free milk
  • add   3/4 teaspoon salt
  • add   6 sheets phyllo dough


  1. Layer three phyllo sheets in a 13-in. x 9-in. x 2-in. baking dish coated with nonstick cooking spray, lightly spraying the top of each sheet with nonstick cooking spray.
  2. In a 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 nonstick cooking spray. Using a sharp knife, cut into 12 squares; cover and chill for 1 hour. Beat egg whites, milk and remaining eggs; pour over casserole. Cover and refrigerate overnight.
  3. Remove from the refrigerator 1 hour before baking. Bake, uncovered, at 375 degrees F for 40-50 minutes or until a knife inserted near the center comes out clean and top is golden brown. Let stand for 10 minutes before cutting.

SuggestCan I Suggest...

mr_deff 17:30, 01 Apr 2008

inhe akle jyide

SuggestCan I Suggest...

mr_deff 17:26, 01 Apr 2008

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NoteJust A Note

rekhaverma.tgi 13:10, 02 Dec 2007

hey This is so nice & When I saw it, I become Very Hungry.

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