Kai’s Spinach Pie Recipe
 2 packages fresh spinach         8oz. HEALTHY CHOICE FAT FREE
 1 package fresh mushrooms             grated cheddar cheese
 1 large onion                                  8oz. HEALTHY CHOICE FAT FREE
 5 egg whites                                            grated mozzarella 
 1 tsp pepper                                   1 box  Phyllo Dough see below 
 c Remove stems from spinach and wash.
   Cut onions and saute in water  until tender.
 c Wash and slice mushrooms and add to the onions (cook until all
   water evaporates).
 c Remove onions & mushrooms from heat a put in a large bowl.
 c Saute spinach in water tossing frequently until all liquid
 c Mix onions/mushrooms & spinach together in bowl & make sure
   onions and mushrooms are evenly distributed throughout the
 c Beat egg whites lightly
 c Add grated cheese to egg mixture and mix thoroughly
 c Add spinach mixture to egg and cheese mixture and stir until
   mixed well.
 CRUST:  Phyllo pastry dough is that thin very flaky crust used in
         many Greek spinach pies and pastries such as baklava. It
         has only a trace of fat and I have now seen lemon meringue
         pie & pumpkin pie recipes that are using phyllo dough for
         the crust to cut the fat content in the pies 50% fat to 8%
         Phyllo can be found in the frozen food section of
         any supermarket. The box is long, like a spaghetti box.
         The dough is paper thin and you use many layers.
         I use a  rectangular glass baking dish, sprayed lightly with
       -  PAM.
 c  Quickly layer 5-7 sheets on the bottom of the dish spraying each
    layer lightly with Pam.
 c  Then put half of your spinach mixture on top.
 c  Put another 5-7 sheets of Phyllo.
 c  Then the last of your spinach mixture.
 c  Top with 10 to 15 sheets of phyllo, sprayed lightly with Pam
    between each layer.
 c  Remove any excess dough around the edges.
 c  Moisten your fingertips and seal around the edges like a normal
    pie crust.
 c  Spray top lightly with Pam.
 c  Using a sharp knife cut through the top layer in the pattern you
   want.  (ie: I cut rectangular patter that is the size of the
   pieces I will ultimately cut.)   In the Greek desert, Baklava
   they cut diamond shapes.
 c Bake in 400-425 degree oven for 30 minutes.
 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 
 I have tried.