Relatively Fat-Free Spinach Pie
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Ingredients
| 2 lbs. | spinach | | 1 pkg. (8 oz.) | mushrooms | | 1 | lg. onion | | 5 | egg whites | | 1 pkg. (8 oz.) | No-Fat Healthy Choice cheddar cheese | | 1 pkg. (8 oz.) | No-Fat Healthy Choice mozzarella cheese | | 1 tsp. | pepper | | 1 pkg. | Phyllo dough |
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Instructions
Remove Phyllo dough from freezer. Let set at room temperature for 5 hours.
Filling:
Remove stems from spinach and wash. Cut onions and sauté in vegetable broth, wine and/or water. Wash and slice mushrooms and add to the onions. Cook until all liquid evaporates. Remove onions and mushrooms from heat; put in large bowl.
Sauté spinach in vegetable broth, wine and/or water, tossing frequently, until all liquid evaporates. Mix onions, mushrooms and spinach together, making sure onions and mushrooms are evenly distributed throughout the spinach.
In large bowl beat egg whites lightly with whisk. Add grated cheese to egg mixture and mix thoroughly. Add spinach mixture to egg and cheese mixture and stir until mixed well.
Preheat oven to 400°F. Spray large rectangular glass baking dish with Pam. Quickly layer 7 to 10 sheets of Phyllo on the bottom of the dish, spraying each layer lightly with Pam. Spread half of spinach filling on top. Put on another 7 to 10 sheets of Phyllo, spraying lightly with Pam. Spread the other half of spinach filling. Top with 10 to 15 sheets of Phyllo, spraying each layer lightly with Pam. Spray top lightly with Pam. Using a sharp knife, cut through the top layers of the Phyllo dough in desired pattern (large, small, rectangular, square or diamond). Bake between 375°F to 400° for 35 minutes, until golden brown.
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