No Crust Spanikopita

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• 40 ounces frozen chopped spinach
• 6 ounces fat free feta cheese
• 1 1/4 cups egg beaters egg substitute
• 1/2 teaspoon black pepper
• 1 tablespoon fat-free parmesan cheese
• 1/4 teaspoon nutmeg
• 2 tablespoons parsley
• 12 ounces baby portabella mushrooms
• 1 medium onion, sweet

Recipe

• 1 coat two baking dishes (8 x 12) baking dishes with nonstick canola cooking spray.
• 2 spray large nonstick skillet with cooking spray (or use olive oil) over medium high heat. add spinach, mushrooms and onion and cook until liquid is absorbed, about 5 to 7 minutes.; stir in parsley and nutmeg. remove from heat and transfer mixture to a large bowl. add egg substitute, cheeses and salt and pepper; mix well.
• 3 using a sharp knife, cut each into 8 squares, almost through to the bottom, but not quite or the filling will leak. refrigerate for 30 minutes.
• 4 preheat oven to 375 degrees. bake until crisp and golden, about 45 minutes. let stand 5 minutes before cutting squares all the way through to the bottom.