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Spinach Cheese Phyllo Squares

"A higher-fat version of this casserole was a big hit when my aunt and I ran a gourmet carryout business," relates Julie Remer of Gahanna, Ohio. " Now that I'm only cooking for my family, I'm trying to lighten things up a bit."

12 ServingsPrep: 20 min. + chilling Bake: 40 min. + standing

Ingredients

6 sheets phyllo dough (14 inches x 9 inches)
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
2-1/2 cups (10 ounces) shredded part-skim mozzarella cheese
1-1/2 cups (6 ounces) shredded reduced-fat cheddar cheese
1-1/2 cups (12 ounces) fat-free cottage cheese
4 eggs
1-1/2 teaspoons dried parsley flakes
3/4 teaspoon salt
6 egg whites
1-1/2 cups fat-free milk

Directions

Layer three phyllo sheets in a 13-in. x 9-in. baking dish coated with
cooking spray, lightly spraying the top of each sheet with cooking
spray.
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.
In a large bowl, beat the egg whites, milk and remaining eggs until
blended; pour over casserole. Cover and refrigerate overnight.
Remove from the refrigerator 1 hour before baking. Bake, uncovered,

2 of 2

Spinach Cheese Phyllo Squares (continued)

Directions (continued)

at 375° for 40-50 minutes or until a knife inserted near the
center comes out clean. Let stand for 10 minutes before cutting.
Yield: 12 servings.

Nutrition Facts: One piece equals 187 calories, 9 g fat (5 g saturated fat), 97 mg cholesterol, 593 mg sodium, 9 g carbohydrate, 1 g fiber, 19 g protein. Diabetic Exchanges: 2 lean meat, 1/2 starch, 1/2 fat.

Wine: Sparkling Wine: Enjoy this recipe with a sparkling wine.