Monday, February 27, 2017
Spinach Cheese Phyllo Squares
6 sheets phyllo dough (14 inches x9 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
1-1/2 teaspoon dried parsley flakes
3/4 teaspoon salt
6 egg whites
1-1/2 cups fat-free milk
Layer three phyllo sheets in a 13-in x 9-in x2- 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 an hour. In a small mixing 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 degrees for 40-50 minutes or until a knife is inserted near the center comes out clean and top is golden brown. Let stand for 10 minutes before cutting.
Yield: 12 servings.