Preheat oven to 375 F (190 C). Saute onions in chicken broth until broth has evaporated.
Stir flour into milk until dissolved.
Add to onions and stir constantly over medium heat until thickened.
Blend in cheese until melted.
Remove from heat and stir in spinach.
Beat 6 egg whites until frothy and blend into cheese mixture. Pour into a deep casserole dish brushed with olive oil.
Whisk together remaining egg white and the olive oil.
Blend well.
Cut sheets of phyllo pastry in half.
Top the casserole with one piece of phyllo pastry.
Brush with egg white mixture. Continue layering phyllo sheets, brushing each with the mixture. Bake for 35 to 45 minutes.
Ingredients:
1/4 cup onions, chopped
1/4 cup chicken broth, defatted
2 tablespoons all-purpose flour
1/2 cup skim milk
8 ounces low-fat cheddar cheese, grated
10 ounces fresh spinach or 10 ounces frozen spinach, cooked, drained and chopped
7 egg whites
3 sheets phyllo pastry
2 tablespoons olive oil
Steps/Methods:
Preheat oven to 375 F (190 C). Saute onions in chicken broth until broth has evaporated.
Stir flour into milk until dissolved.
Add to onions and stir constantly over medium heat until thickened.
Blend in cheese until melted.
Remove from heat and stir in spinach.
Beat 6 egg whites until frothy and blend into cheese mixture. Pour into a deep casserole dish brushed with olive oil.
Whisk together remaining egg white and the olive oil.
Blend well.
Cut sheets of phyllo pastry in half.
Top the casserole with one piece of phyllo pastry.
Brush with egg white mixture. Continue layering phyllo sheets, brushing each with the mixture. Bake for 35 to 45 minutes.
