Crab Casserole

I just ran across this and thought I would post it here. Sounds like it would be amazing, I just like that it is inspired by a book! (See Note) "This crab dish is as much of a treat as digging in to a good book: It’s adapted from a scene in the novel The Hours and featured in The Book Club Cookbook (Tarcher/Putnam), which pairs recipes with great reads. The casserole offers lean protein and doses of vitamin A and folate. Plus, Self substituted soymilk for cream and replaced butter with olive oil, giving this storybook recipe a healthy ending"

• Ready In: 1 hr 20 mins
• Serves: 6-8
• Yields: 1 casserole

Ingredients

• 2 1⁄2 tablespoons olive oil
• 1  medium  red potatoes, diced
• 1  cup  chopped  white onion
• 1  red bell pepper, diced
• 1⁄4 cup  chopped fennel bulb
• 1 3⁄4 teaspoons  minced garlic
• 2  cups  sliced swiss chard, stems removed
• 1  cup  Baby Spinach
• 4  egg whites
• 1  whole egg
• 3⁄4 cup  crumbled feta
• 1⁄2 cup low fat cottage cheese
• 3  tablespoons plain soymilk
• 1⁄2 cup  whole-grain  breadcrumbs
• 1⁄4 cup  loosely packed cilantro leaf
• 1  tablespoon  chopped fresh dill
• 1  tablespoon  chopped fresh chives
• 1  lb  precooked lump crabmeat
•  vegetable-oil  cooking spray
• 1⁄4 cup  grated parmesan cheese
• 8  sheets phyllo dough, thawed

Directions

1. Preheat oven to 350°F
2. Heat 2 tbsp oil in a large pan on medium high heat. Add potato, onion, pepper and fennel; sauté until soft, about 3 minutes.
3. Add garlic; sauté until golden, about 2 minutes.
4. Stir in chard and spinach; cook 2 minutes or until wilted. Transfer to a bowl and cool.
5. Beat eggs in another bowl. Stir eggs, feta, cottage cheese, soymilk, breadcrumbs, cilantro, dil,l and chives into veggie mix. Fold in crabmeat.
6. Season with salt and pepper.
7. Coat a 9" x 12" pan with cooking spray; dust with 2 tbsp Parmesan. Place 1 phyllo sheet in pan; brush with oil. Layer 3 more phyllo sheets in a row; brush each with oil. Dust with remaining Parmesan. Spoon mix over pastry; top with rest of phyllo; brush each sheet with oil.
8. Score the top to mark off 3" x 6" pieces.
9. Bake 35 minutes or until golden. Cool slightly; serve.