Kai's spinach pie
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Kai's spinach pie
  Spinach    Pie    Italian  
Last updated 6/12/2012 12:45:56 AM. Recipe ID 5964. Report a problem with this recipe.
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      Title: Kai's spinach pie 
 Categories: Casseroles, Main dishes, Fatfree, Italian
      Yield: 6 Servings
 
      2 pk Fresh spinach
      1 pk Fresh mushrooms
      1 lg Onion
      5    Egg whites; or substitute
      8 oz Fatfree cheddar cheese; grat
      8 oz Fatfree mozzarella cheese; g
      1 ts Pepper
      1    Phyllo dough; *see note
 
  Remove stems from spinach and wash. Cut onions and saute in water
  until tender. Wash and slice mushrooms and add to the onions (cook
  until all water evaporates). Remove onions & mushrooms from heat a
  put in a large bowl. Saute spinach in water tossing frequently until
  all liquid evaporates. Mix onions/mushrooms & spinach together in
  bowl & make sure onions and mushrooms are evenly distributed
  throughout the spinach. Beat egg whites lightly.  Add grated cheese
  to egg mixture and mix thoroughly. Add spinach mixture to egg and
  cheese mixture and stir until mixed well.
  
  CRUST: The dough is paper thin and you use many layers. I use a
  rectangular glass baking dish, sprayed lightly with - PAM. Quickly
  layer 5-7 sheets on the bottom of the dish spraying each layer
  lightly with Pam. Then put half of your spinach mixture on top. Put
  another 5-7 sheets of Phyllo. Then the last of your spinach mixture.
  Top with 10 to 15 sheets of phyllo, sprayed lightly with Pam between
  each layer. Remove any excess dough around the edges.  Moisten your
  fingertips and seal around the edges like a normal pie crust.  Spray
  top lightly with Pam.  Using a sharp knife cut through the top layer
  in the pattern you want. (ie: I cut rectangular pattern that is the
  size of the pieces I will ultimately cut.) In the Greek desert,
  Baklava they cut diamond shapes. Bake in 400-425 deg. F. oven for 30
  min.
  
  WARNING:  Phyllo dough is sooooo thin it is a little hard to work with
  because it dries out in about 2 seconds and sticks together. There are
  hints on the box on how to keep it moist.
  
  Use HEALTHY CHOICE FAT FREE grated cheeses.  Their cheese is real
  cheese made with skim milk, it tastes and melts the same (at least in
  this recipe) as high fat cheeses which is not true for other brand
  name Fat Free Cheeses I have tried.
 




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Recipe ID 5964 (Apr 03, 2005)

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