Spinach Cheese Phyllo Squares

• 6 sheets phyllo dough (14x9 inches)
• 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
• 2-1/2 cups shredded part-skim mozzarella cheese
• 1-1/2 cups shredded reduced-fat cheddar cheese
• 1-1/2 cups fat-free cottage cheese
• 4 large eggs
• 1-1/2 teaspoons dried parsley flakes
• 3/4 teaspoon salt
• 6 large egg whites
• 1-1/2 cups fat-free milk

1. Layer three phyllo sheets in a 13x9-in. baking dish coated with cooking spray, lightly spraying the top of each sheet with cooking spray.
2. 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.
3. In a large bowl, beat the egg whites, milk and remaining eggs until blended; pour over casserole. Cover and refrigerate overnight.
4. Remove from the refrigerator 1 hour before baking. Bake, uncovered, at 375u0b0 for 40-50 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before cutting.

phyllo, spinach, mozzarella cheese, cheddar cheese, cottage cheese, eggs, parsley flakes, salt, egg whites, milk

Taken from www.tasteofhome.com/recipes/spinach-cheese-phyllo-squares/ (may not work)