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Recipe Summary

Yield:
8 servings.
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oil in a nonstick skillet over medium heat. Add mushrooms, onion, and garlic; saute 7 minutes. Sprinkle flour over vegetable mixture; stir well. Stir in milk; cook over medium heat, stirring constantly, until thickened and bubbly. Stir in broccoli, salt, and pepper. Let cool. Stir in egg yolks and cheese.

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  • Beat egg whites and cream of tartar at high speed of an electric mixer until stiff peaks form. Fold beaten egg white mixture into broccoli mixture.

  • Coat a 10-inch springform pan with cooking spray; place 1 sheet of phyllo in pan (keep remaining phyllo covered). Coat phyllo with cooking spray. Layer 9 more sheets on top of first sheet, coating each with cooking spray and fanning each slightly to the right. (The overhanging sheets will form a circle around the pan.) Gently press phyllo into pan, forming a shell; fill with broccoli mixture. Top with remaining 3 sheets, coating each with cooking spray and fanning each to the right. Fold edges over top to enclose filling. Coat top of phyllo with cooking spray.

  • Bake, uncovered, at 400° for 25 minutes. Cover and bake 35 minutes; let stand 10 minutes. Serve warm.

Source

Oxmoor House Cooking Light Collection

Nutrition Facts

209 calories; calories from fat 28%; fat 6.5g; saturated fat 2g; mono fat 1.8g; poly fat 1.9g; protein 11.1g; carbohydrates 27.3g; cholesterol 60mg; sodium 444mg.
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