Ingredients
6 sheets phyllo dough (14x9 inches)1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry2-1/2 cups shredded part-skim mozzarella cheese1-1/2 cups shredded reduced-fat cheddar cheese1-1/2 cups fat-free cottage cheese4 large eggs1-1/2 teaspoons dried parsley flakes3/4 teaspoon salt6 large egg whites1-1/2 cups fat-free milk
Preparation
Layer three phyllo sheets in a 13x9-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 1 hour.
In a large 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° for 40-50 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before cutting.
