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Add a photoServings: 8
Ingredients
- 4 c. Spinach, blanched, liquid removed, and minced
- 1 lb Monterey Jack cheese, grated
- 1/3 c. Cream cheese
- 1 x Egg, beaten
- 1 Tbsp. Fresh parsley, minced
- 1 dsh Cayenne pepper
- 1/2 tsp Salt
- 1/4 tsp Pepper
- 1 pkt Phyllo dough
- 1/2 c. Butter (or possibly as needed) melted
- 1 c. Lowfat milk
- 1 x Egg
Directions
- In a medium bowl place the blanched spinach, Monterey Jack cheese, cream cheese, the first beaten egg, parsley, cayenne pepper, salt, and pepper.
- Mix the ingredients together so which they are well blended.
- On a buttered flat baking pan place 2 sheets of the phyllo dough. Brush on the melted butter. Repeat this process till half of the phyllo dough is used. Spread on the cheese-spinach mix. Place 2 sheets of the phyllo dough on top. Brush on the melted butter. Repeat this process till the rest of the sheets are used. Carefully slice the layers into squares.
- In a small bowl place the lowfat milk and the second egg, and beat them together.
- Generously brush the mix on top of the squares.
- Preheat the oven to 350 F. Bake the squares for 30 to 40 min, or possibly till they are a light golden.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 136g | |
| Recipe makes 8 servings | |
| Calories 385 | |
| Calories from Fat 299 | 78% |
| Total Fat 33.57g | 42% |
| Saturated Fat 20.54g | 82% |
| Trans Fat 0.0g | |
| Cholesterol 140mg | 47% |
| Sodium 611mg | 25% |
| Potassium 190mg | 5% |
| Total Carbs 4.14g | 1% |
| Dietary Fiber 0.3g | 1% |
| Sugars 2.33g | 2% |
| Protein 17.49g | 28% |
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