Recipe by Julesong
The layers of this low-fat phyllo pastry are coated with a mixture of egg whites and olive oil instead of melted butter.
Top Review by Debbwl
Wonderful! Like that it is made low fat but still has plenty of flavor with a nice crunchy top. Made using 1/2 an onion and no chicken broth. Also used fat free cheddar cheese and fresh spinach. Made a nice lunch served with sliced tomatoes and fallowed by a nice fruit salad. Thanks for the post.
- 59.14 ml onion, chopped
- 59.14 ml chicken broth, defatted
- 29.58 ml all-purpose flour
- 118.29 ml skim milk
- 226.79 g low-fat cheddar cheese, grated
- 283.49 g fresh spinach or 283.49 g frozen spinach, cooked, drained and chopped
- 7 egg whites
- 3 sheet phyllo pastry
- 29.58 ml olive oil
Directions See How It's Made
- Preheat oven to 375 F (190 C). Saute onions in chicken broth until broth has evaporated.
- Stir flour into milk until dissolved.
- Add to onions and stir constantly over medium heat until thickened.
- Blend in cheese until melted.
- Remove from heat and stir in spinach.
- Beat 6 egg whites until frothy and blend into cheese mixture. Pour into a deep casserole dish brushed with olive oil.
- Whisk together remaining egg white and the olive oil.
- Blend well.
- Cut sheets of phyllo pastry in half.
- Top the casserole with one piece of phyllo pastry.
- Brush with egg white mixture. Continue layering phyllo sheets, brushing each with the mixture. Bake for 35 to 45 minutes.