Post by mandie68 on Jan 15, 2012 20:02:28 GMT -5
12 Servings
Prep: 20 min. + chilling
Bake: 40 min. + standing
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
•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.
•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.
•In a large bowl, beat the egg whites, milk and remaining eggs until
blended; pour over casserole. Cover and refrigerate overnight.
•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.