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Spinach Cheese Phyllo Squares

Total Time

Prep: 20 min. + chilling Bake: 40 min. + standing


12 servings

Updated: Sep. 23, 2022
"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."


  • 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


  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.

Nutrition 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.

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