Spinach Cheese Phyllo Squares - cooking recipe

Ingredients

6 sheets phyllo dough (14x9 inches)
10 ounces frozen chopped spinach, thawed and squeezed dry
2 1/2 cups part-skim mozzarella cheese, shredded
1 1/2 cups reduced-fat cheddar cheese, shredded
1 1/2 cups fat-free cottage cheese
4 eggs
1 1/2 teaspoons dried parsley
3/4 teaspoon salt
6 egg whites
1 1/2 cups nonfat milk

Preparation

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.
In a bowl, combine, spinach, cheeses, 2 eggs, parsley, and salt. Spread over phyllo. Top with remaining phyllo, again spraying each sheet.
Using a sharp knife, cut into 12 squares; cover and chill for 1 hour.
Beat egg whites, 2 eggs, and milk; pour over casserole. Cover and refrigerate overnight.
Remove from the refrigerator 1 hour before baking. Bake, uncovered, at 375 degrees for 40-50 minutes, until a knife inserted in the center comes out clean and top is golden brown. Let stand 10 minutes before cutting.