Spinach Cheese Phyllo Squares Recipe

3.5 2 4
Spinach Cheese Phyllo Squares Recipe
Spinach Cheese Phyllo Squares Recipe photo by Taste of Home
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Spinach Cheese Phyllo Squares Recipe

Read Reviews
3.5 2 4
Publisher Photo
"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."
MAKES:
12 servings
TOTAL TIME:
Prep: 20 min. + chilling Bake: 40 min. + standing
MAKES:
12 servings
TOTAL TIME:
Prep: 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 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

Layer three phyllo sheets in a 13x9-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, at 375° for 40-50 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before cutting. Yield: 12 servings.
Originally published as Spinach Cheese Phyllo Squares in Light & Tasty December/January 2004, p52

Nutritional Facts

1 piece: 187 calories, 9g fat (5g saturated fat), 97mg cholesterol, 593mg sodium, 9g carbohydrate (0 sugars, 1g fiber), 19g protein. Diabetic Exchanges: 2 lean meat, 1/2 starch, 1/2 fat.

  • 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 large eggs
  • 1-1/2 teaspoons dried parsley flakes
  • 3/4 teaspoon salt
  • 6 large egg whites
  • 1-1/2 cups fat-free milk
  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. 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. In a large bowl, beat the egg whites, milk and remaining eggs until blended; pour over casserole. Cover and refrigerate overnight.
  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. Yield: 12 servings.
Originally published as Spinach Cheese Phyllo Squares in Light & Tasty December/January 2004, p52

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Reviews forSpinach Cheese Phyllo Squares

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MY REVIEW
debmce4 User ID: 5466480 50916
Reviewed Nov. 28, 2011

"Sorry I have not tried, but I don't know how to remove this.  I will post when I have made this."

MY REVIEW
linda63 User ID: 1357073 56133
Reviewed Jan. 21, 2009

"I probably wouldn't make this again because it's a wasteful to buy a package of Phyllo dough, thaw and only use 6 sheets."

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