8 servings.

How to Make It

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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

Oxmoor House Cooking Light Collection

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