Spinach Phyllo Casserole

"The layers of this low-fat phyllo pastry are coated with a mixture of egg whites and olive oil instead of melted butter."
 
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photo by Debbwl photo by Debbwl
photo by Debbwl
photo by Debbwl photo by Debbwl
Ready In:
1hr 45mins
Ingredients:
9
Serves:
8
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ingredients

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directions

  • 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.

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Reviews

  1. Wonderful! Like that it is made low fat but still has plenty of flavor with a nice crunchy top. Made using 1/2 an onion and no chicken broth. Also used fat free cheddar cheese and fresh spinach. Made a nice lunch served with sliced tomatoes and fallowed by a nice fruit salad. Thanks for the post.
     
  2. This was my first time working with phyllo pastry. Was a little worried at first but this was easy to put together and tasted so good. I used frozen spinach that I thawed in the microwave and let drain. Next time I will add some chopped tomatoes too. A definite keeper!
     
  3. I made this again and figured out the Weight Watcher points for it. I also ommited the olive oil by using olive oil spray. The TOTAL dish is 22 points. Divide it in 2 for a hefty dinner...or in 4 and have some salmon on the side!!
     
  4. Love this recipe! Even my husband, who says he hates spinach enjoyed it. Will be making this often:)
     
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RECIPE SUBMITTED BY

<p>It's simply this: I love to cook! :) <br /><br />I've been hanging out on the internet since the early days and have collected loads of recipes. I've tried to keep the best of them (and often the more unusual) and look forward to sharing them with you, here. <br /><br />I am proud to say that I have several family members who are also on RecipeZaar! <br /><br />My husband, here as <a href=http://www.recipezaar.com/member/39857>Steingrim</a>, is an excellent cook. He rarely uses recipes, though, so often after he's made dinner I sit down at the computer and talk him through how he made the dishes so that I can get it down on paper. Some of these recipes are in his account, some of them in mine - he rarely uses his account, though, so we'll probably usually post them to mine in the future. <br /><br />My sister <a href=http://www.recipezaar.com/member/65957>Cathy is here as cxstitcher</a> and <a href=http://www.recipezaar.com/member/62727>my mom is Juliesmom</a> - say hi to them, eh? <br /><br />Our <a href=http://www.recipezaar.com/member/379862>friend Darrell is here as Uncle Dobo</a>, too! I've been typing in his recipes for him and entering them on R'Zaar. We're hoping that his sisters will soon show up with their own accounts, as well. :) <br /><br />I collect cookbooks (to slow myself down I've limited myself to purchasing them at thrift stores, although I occasionally buy an especially good one at full price), and - yes, I admit it - I love FoodTV. My favorite chefs on the Food Network are Alton Brown, Rachel Ray, Mario Batali, and Giada De Laurentiis. I'm not fond over fakey, over-enthusiastic performance chefs... Emeril drives me up the wall. I appreciate honesty. Of non-celebrity chefs, I've gotta say that that the greatest influences on my cooking have been my mother, Julia Child, and my cooking instructor Chef Gabriel Claycamp at Seattle's Culinary Communion. <br /><br />In the last couple of years I've been typing up all the recipes my grandparents and my mother collected over the years, and am posting them here. Some of them are quite nostalgic and are higher in fat and processed ingredients than recipes I normally collect, but it's really neat to see the different kinds of foods they were interested in... to see them either typewritten oh-so-carefully by my grandfather, in my grandmother's spidery handwriting, or - in some cases - written by my mother years ago in fountain pen ink. It's like time travel. <br /><br />Cooking peeve: food/cooking snobbery. <br /><br />Regarding my black and white icon (which may or may not be the one I'm currently using): it the sea-dragon tattoo that is on the inside of my right ankle. It's also my personal logo.</p>
 
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