*  Exported from  MasterCook  *
 
                          Kai’s Spinach Pie <R T>
 
 Recipe By     :
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Casseroles                       Main Dishes
                 Fatfree                          Italian
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2      packages      Fresh spinach
    1      package       Fresh mushrooms
    1      large         Onion
    5                    Egg whites -- or substitute
    8      ounces        Fatfree cheddar cheese -- grat
    8      ounces        Fatfree mozzarella cheese -- g
    1      teaspoon      Pepper
    1                    Phyllo dough -- *see note
 
 Recipe by: “Shanks, Mira L.” <MLM6@NCH08A.EM.CDC.GOV> 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.
 
  This is really good!
 
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