Categories: Casseroles, Main dishes, Fatfree, Italian 
      Yield: 6 servings 
  
      2 pk Fresh spinach 
      1 pk Fresh mushrooms 
      1 lg Onion 
      5    Egg whites; or substitute 
      8 oz Fatfree cheddar cheese; grat 
      8 oz Fatfree mozzarella cheese; g 
      1 ts Pepper 
      1    Phyllo dough; *see note 
  
  Remove stems from spinach and wash. Cut onions and saute in water until 
  tender. Wash and slice mushrooms and add to the onions (cook until all 
  water evaporates). Remove onions &   mushrooms from heat a put in a large 
  bowl. Saute spinach in water tossing frequently until all liquid 
  evaporates. Mix onions/mushrooms & spinach together in bowl & make sure 
  onions and mushrooms are evenly distributed throughout the spinach. Beat 
  egg whites lightly.  Add grated cheese to egg mixture and mix thoroughly. 
  Add spinach mixture to egg and cheese mixture and stir until mixed well. 
   
  CRUST: The dough is paper thin and you use many layers. I use a rectangular 
  glass baking dish, sprayed lightly with - PAM.  Quickly layer 5-7 sheets on 
  the bottom of the dish spraying each layer lightly with Pam.  Then put half 
  of your spinach mixture on top.  Put another 5-7 sheets of Phyllo. Then the 
  last of your spinach mixture.  Top with 10 to 15 sheets of phyllo, sprayed 
  lightly with Pam between each layer.  Remove any excess dough around the 
  edges.  Moisten your fingertips and seal around the edges like a normal pie 
  crust.  Spray top lightly with Pam.  Using a sharp knife cut through the 
  top layer in the pattern you want.  (ie: I cut rectangular pattern that is 
  the size of the pieces I will ultimately cut.)   In the Greek desert, 
  Baklava they cut diamond shapes. Bake in 400-425 deg. F. oven for 30 min. 
   
  WARNING:  Phyllo dough is sooooo thin it is a little hard to work with 
  because it dries out in about 2 seconds and sticks together.  There are 
  hints on the box on how to keep it moist. 
   
  Use HEALTHY CHOICE FAT FREE grated cheeses.  Their cheese is real cheese 
  made with skim milk, it tastes and melts the same (at least in this recipe) 
  as high fat cheeses which is not true for other brand name Fat Free Cheeses 
  I have tried.