Spinach Phyllo Casserole Recipe

Name: Spinach Phyllo Casserole
Prep time: 30 min
Cook time: 105 min
Total time: 135 min
Yield: Serves 1 or more
Ingredients: Onion; 1/2 cup chicken broth; All Purpose Flour; Skim Milk; Low Fat Cheddar Cheese; Fresh Spinach; 8 large egg whites; 1 package (14.1 oz) phyllo pastry sheets; 2 tablespoons olive oil, plus additional for brushing

Indulge in this guilt-free twist on a classic! Our Spinach Phyllo Casserole boasts layers of flaky phyllo pastry, coated with a light and flavorful egg white and olive oil mixture instead of butter. This low-fat recipe is packed with spinach, creamy cheese, and savory onions, creating a satisfying and healthy meal perfect for any occasion. Prepare to impress with this elegant yet surprisingly simple dish!

Prep Time 30 mins

Cook Time 105 mins

Calories 140.6 kcal

Protein 25g

Rating 5.0 (4 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Spinach Phyllo Casserole

Onion
1/2 cup chicken broth
All Purpose Flour
Skim Milk
Low Fat Cheddar Cheese
Fresh Spinach
8 large egg whites
1 package (14.1 oz) phyllo pastry sheets
2 tablespoons olive oil, plus additional for brushing

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How to Make Spinach Phyllo Casserole

Preheat oven to 375°F (190°C).
Saute 1 medium onion, chopped, in 1/2 cup chicken broth until the broth has completely evaporated.
In a separate bowl, whisk together 1/4 cup all-purpose flour and 2 cups milk until smooth and no lumps remain.
Add the flour-milk mixture to the sauteed onions. Stir constantly over medium heat until the sauce has thickened to a creamy consistency (about 5-7 minutes).
Reduce heat to low. Stir in 1 cup of shredded cheddar cheese until melted and smooth.
Remove from heat and gently stir in 10 ounces fresh spinach, chopped.
In a clean bowl, beat 6 large egg whites until frothy. Gently fold them into the cheese mixture.
Lightly brush a deep 9x13 inch casserole dish with olive oil.
Pour the spinach and cheese mixture into the prepared casserole dish.
In a small bowl, whisk together 2 large egg whites and 2 tablespoons olive oil until well combined.
Cut 1 package (14.1 oz) phyllo pastry sheets in half lengthwise.
Layer one half of a phyllo sheet over the casserole. Brush lightly with the egg white and olive oil mixture.
Repeat layers of phyllo, brushing each with the egg white mixture until all phyllo is used.
Bake for 35-45 minutes, or until the phyllo is golden brown and crispy. Cover loosely with foil after the first 20 minutes of baking to prevent over-browning.
Let cool slightly before serving. Enjoy!