Spinach Cheese Phyllo Squares
Ready In: 3 hrs 20 mins
Serves: 12
Ingredients
- 6 sheets phyllo dough (14x9 inches)
- 10 ounces frozen chopped spinach, thawed and squeezed dry
- 2 1⁄2 cups part-skim mozzarella cheese, shredded
- 1 1⁄2 cups reduced-fat cheddar cheese, shredded
- 1 1⁄2 cups fat-free cottage cheese
- 4 eggs
- 1 1⁄2 teaspoons dried parsley
- 3⁄4 teaspoon salt
- 6 egg whites
- 1 1⁄2 cups nonfat milk
Directions
- Layer three phyllo sheets in a 13x9x2-inch baking dish coated with nonstick spray, lightly spraying the top of each sheet with nonstick cooking spray.
- In a bowl, combine, spinach, cheeses, 2 eggs, parsley, and salt. Spread over phyllo. Top with remaining phyllo, again spraying each sheet.
- Using a sharp knife, cut into 12 squares; cover and chill for 1 hour.
- Beat egg whites, 2 eggs, and milk; pour over casserole. Cover and refrigerate overnight.
- Remove from the refrigerator 1 hour before baking. Bake, uncovered, at 375 degrees for 40-50 minutes, until a knife inserted in the center comes out clean and top is golden brown. Let stand 10 minutes before cutting.
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