Spinach Cheese Phyllo Squares

10 ingredients
4 steps

Ingredients

  • 6 sheets phyllo dough (14x9 inches)
  • 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
  • 2-1/2 cups shredded part-skim mozzarella cheese
  • 1-1/2 cups shredded reduced-fat cheddar cheese
  • 1-1/2 cups fat-free cottage cheese
  • 4 large eggs
  • 1-1/2 teaspoons dried parsley flakes
  • 3/4 teaspoon salt
  • 6 large egg whites
  • 1-1/2 cups fat-free milk

Directions

  1. 1
    Layer three phyllo sheets in a 13x9-in. baking dish coated with cooking spray, lightly spraying the top of each sheet with cooking spray.
  2. 2
    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 1 hour.
  3. 3
    In a large bowl, beat the egg whites, milk and remaining eggs until blended; pour over casserole. Cover and refrigerate overnight.
  4. 4
    Remove from the refrigerator 1 hour before baking. Bake, uncovered, at 375° for 40-50 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before cutting.

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