Thursday, August 14, 2008
Spinach Cheese Phyllo Squares
12 comments Posted by Speaking from the Heart at Thursday, August 14, 2008
It's once again Friday Show and Tell with Canadagirl. This week I am going to share a recipe, which has become our family's favorite Sunday Brunch dish. A Spinach cheese phyllo square is good with a bowl of fruits for breakfast, It is also wonderful with a bowl of salad for lunch.
Ingredients:
6 sheets phyllo dough (14 inches x9 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 teaspoon 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 x2- 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 an hour. In a small mixing 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 degrees for 40-50 minutes or until a knife is inserted near the center comes out clean and top is golden brown. Let stand for 10 minutes before cutting.
Yield: 12 servings.
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