Ingredients
2 pounds spinach
1 package mushrooms
1 large onions
5 each egg whites
1 package cheddar cheese
1 package mozzarella cheese
1 teaspoon black pepper
1 package phyllo (filo) pastry sheets
Method
Sources
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Ceramic pie dish — even browning, beautiful presentation
Savory pie mastery — British meat pies, hot water crust, decoration
Science-driven American baking — cookies, pies, cakes with precision
Pie-making master — crust technique, lattice, blind baking
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Remove stems from Spinach and wash. Cut onions and saute in vege. 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 spinach. In 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. PREHEAT OVEN to 400F (200C). Spray large, rectangular glass baking dish with PAM. Quickly layer 7 to 10 sheets of Phyllo on the bottom of the dish, Spread half of Spinach filling on top. Put another 7 to 10 sheets of Phyllo, spraying lightly with Pam. Spread the other half of Spinach filling. Top with 10 to 15 sheets of Phyllo, spraying each layer lightly Spray top lightly with Pam. Using a sharp knive, cut through the top layers of the Phyllo large, small, rectangular, square, or diamond. 9. Bake between 375 to 400F (200C) for 35 minutes 'til golden brown.