"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." From Light and Tasty Magazine


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 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


SERVINGS 12
CATEGORY Main Dish
METHOD Baked
PREP 20 min.
COOK 40 min.
TOTAL 60 min.


DIRECTIONS




Layer three phyllo sheets in a 13-in. x 9-in. x 2-in. baking dish coated with nonstick cooking spray, lightly spraying the top of each sheet with nonstick cooking spray.
    In a 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 nonstick cooking spray. Using a sharp knife, cut into 12 squares; cover and chill for 1 hour. Beat egg whites, milk and remaining eggs; 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 near the center comes out clean and top is golden brown. Let stand for 10 minutes before cutting. Yield: 12 servings.

 



NUTRITIONAL INFO




Nutritional Analysis: 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.