Source: dLife

Spinach, beans, mozzarella, and feta cheese wrapped in fillo dough.

Servings

1 olive oil cooking spray
2 cup fresh mushroom slices
1 small onions , sliced
3 medium garlic cloves , minced
2 tsp dried basil
4 oz fat free cream cheese
15 oz canned cannellini beans , rinsed, drained
10 oz fresh spinach leaves , sliced
0.5 cup nonfat shredded mozzarella
0.5 cup reduced fat feta crumbles
1 pinch salt
1 pinch black pepper
2 eggs
1 egg whites
6 phyllo pastry dough sheet , thawed

1 Heat a cooking spray coated frying pan over medium heat. Cook mushrooms, onion, and garlic 5 minutes. Mix in basil and cook another 4 minutes or until vegetables are soft.
2 Take pan off heat and stir cream cheese, until melted. Mix in beans, spinach, mozzarella, and feta. Sprinkle with salt and pepper and mix in eggs and egg white.
3 Preheat oven to 375 degrees F.
4 Coat a loaf pan with cooking spray. Lay 1 sheet of phyllo in the pan letting edges go slightly up the sides. Coat the phyllo with cooking spray. Lay another sheet of phyllo on top, flipping sheet in opposite direction of first sheet; coat with cooking spray. Continue on with the other 4 sheets.
5 Spread spinach mixture into loaf pan and fold pieces of phyllo over top making a decorative edge.
6 Bake loaf 1 1/4 to 1 1/2 hours, covering with foil if phyllo begins to brown. Let loaf rest 10 minutes before serving.

Add eggplants, squash, or any vegetable to this Mediterranean flavored loaf. PLEASE NOTE: This recipe contains canned beans. The nutrition facts given will be slightly inaccurate, because the analysis includes the salted waterin which the beans are canned. When you drain and rinse these beans, you reduce the sodium content by about 40 percent.