No Crust Spanikopita

• 40 ounces frozen chopped spinach
• 6 ounces fat free feta cheese
• 1 14 cups Egg Beaters egg substitute
• 12 teaspoon black pepper
• 1 tablespoon fat-free parmesan cheese
• 14 teaspoon nutmeg
• 2 tablespoons parsley
• 12 ounces baby portabella mushrooms
• 1 medium onion, sweet

1. Coat two baking dishes (8 x 12) baking dishes with nonstick canola cooking spray.
2. Spray large nonstick skillet with cooking spray (or use olive oil) over medium high heat.
3. Add spinach, mushrooms and onion and cook until liquid is absorbed, about 5 to 7 minutes.
4. ; stir in parsley and nutmeg.
5. Remove from heat and transfer mixture to a large bowl.
6. Add egg substitute, cheeses and salt and pepper; mix well.
7. Using a sharp knife, cut each into 8 squares, almost through to the bottom, but not quite or the filling will leak.
8. Refrigerate for 30 minutes.
9. Preheat oven to 375 degrees.
10. Bake until crisp and golden, about 45 minutes.
11. Let stand 5 minutes before cutting squares all the way through to the bottom.

spinach, feta cheese, egg beaters, black pepper, parmesan cheese, nutmeg, parsley, mushrooms, onion

Taken from www.food.com/recipe/no-crust-spanikopita-470010 (may not work)