10 oz frozen sliced spinach, thawed & squeezed dry .
4 eggs .
1 1/2 c nonfat milk .
1 1/2 c fat-free cottage cheese .
2 1/2 c part-skim mozzarella cheese, shredded .
1 1/2 c reduced-fat cheddar cheese, shredded .
6 egg whites .
3/4 tsp salt
Directions
Step #1 Layer three phyllo sheets in a 13x9x2-inch baking dish coated with nonstick spray, lightly spraying the top of each sheet with nonstick cooking spray.
Step #2 In a bowl, mix, 2 eggs, spinach, cheeses, parsley, & salt.
Step #3 Spread over phyllo.
Step #4 Top with remaining phyllo, again spraying each sheet.
Step #5 Using a sharp knife, cut into 12 squares; cover & chill for 1 hr.
Step #6 Beat egg whites, 2 eggs, & milk; pour over casserole.
Step #7 Cover up & put in the fridge overnight.
Step #8 Remove from the refrigerator 1 hr before baking.
Step #9 Bake, at 375 degrees for 40-50 mins, uncovered, until a knife inserted in the center comes out clean & top is golden brown.