2 lb spinach
1 8 oz. pkg mushrooms
1 lg onion
5 egg whites
1 pkg cheddar cheese (8 oz.)
Healthy Choice (no fat)
1 8 oz. pkg mozzarella cheese
Healthy Choice (no fat)
1 teaspoon pepper
1 pkg phyllo dough

Allow phyllo dough to sit at room temperature for about 5 hours.

FILLING:

Remove stems from spinach and wash.

Cut onions and saute 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.

Saute Spinach in vege. 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 a 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.

CRUST:

Preheat oven to 400F degrees.

ASSEMBLY:

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 another 7 to 10 sheets of phyllo, spraying each 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 lightly over top when done.

With a sharp knive, cut through the top layers of the Phyllo dough in desired pattern (circles, diamond shapes, etc.)

Bake at approximately 375-400F degrees for 35 minutes until golden brown.

Serving Size: 12.