No Crust Spanikopita

Name: No Crust Spanikopita
Ingredients: 40 ounces frozen chopped spinach; 6 ounces fat free feta cheese; 1 14 cups Egg Beaters egg substitute; 12 teaspoon black pepper; 1 tablespoon fat-free parmesan cheese; 14 teaspoon nutmeg; 2 tablespoons parsley; 12 ounces baby portabella mushrooms; 1 medium onion, sweet

9 ingredients

11 steps

Ingredients

40 ounces frozen chopped spinach
6 ounces fat free feta cheese
1 14 cups Egg Beaters egg substitute
12 teaspoon black pepper
1 tablespoon fat-free parmesan cheese
14 teaspoon nutmeg
2 tablespoons parsley
12 ounces baby portabella mushrooms
1 medium onion, sweet

Directions

1

Coat two baking dishes (8 x 12) baking dishes with nonstick canola cooking spray.
2

Spray large nonstick skillet with cooking spray (or use olive oil) over medium high heat.
3

Add spinach, mushrooms and onion and cook until liquid is absorbed, about 5 to 7 minutes.
4

; stir in parsley and nutmeg.
5

Remove from heat and transfer mixture to a large bowl.
6

Add egg substitute, cheeses and salt and pepper; mix well.
7

Using a sharp knife, cut each into 8 squares, almost through to the bottom, but not quite or the filling will leak.
8

Refrigerate for 30 minutes.
9

Preheat oven to 375 degrees.
10

Bake until crisp and golden, about 45 minutes.
11

Let stand 5 minutes before cutting squares all the way through to the bottom.