SPINACH PHYLLO CASSEROLE

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Spinach Phyllo Casserole image

The layers of this low-fat phyllo pastry are coated with a mixture of egg whites and olive oil instead of melted butter.

Provided by Julesong

Categories     Vegetable

Time 1h45m

Yield 8 serving(s)

Number Of Ingredients 9

1/4 cup onion, chopped
1/4 cup chicken broth, defatted
2 tablespoons all-purpose flour
1/2 cup skim milk
8 ounces low-fat cheddar cheese, grated
10 ounces fresh spinach or 10 ounces frozen spinach, cooked, drained and chopped
7 egg whites
3 sheets phyllo pastry
2 tablespoons olive oil

Steps:

  • Preheat oven to 375 F (190 C). Saute onions in chicken broth until broth has evaporated.
  • Stir flour into milk until dissolved.
  • Add to onions and stir constantly over medium heat until thickened.
  • Blend in cheese until melted.
  • Remove from heat and stir in spinach.
  • Beat 6 egg whites until frothy and blend into cheese mixture. Pour into a deep casserole dish brushed with olive oil.
  • Whisk together remaining egg white and the olive oil.
  • Blend well.
  • Cut sheets of phyllo pastry in half.
  • Top the casserole with one piece of phyllo pastry.
  • Brush with egg white mixture. Continue layering phyllo sheets, brushing each with the mixture. Bake for 35 to 45 minutes.

Nutrition Facts : Calories 140.6, Fat 6.1, SaturatedFat 1.9, Cholesterol 6.3, Sodium 319.9, Carbohydrate 8.7, Fiber 1.1, Sugar 0.8, Protein 12.7

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