Ingredients
- 3 sheets phyllo dough
- 2 egg whites
- 190 gr asparagus
- 120 ml evaporated skim milk
- 120 gr egg beaters
- 100 gr chicken
- 60 gr ricotta cheese
- 30 gr swiss cheese (grated)
- 20 gr parmesan cheese (grated)
- 16 gr flour
- 16 gr green onion (chopped)
- 1 gr paprika
Preheat oven to 180ºC . Lightly spray a 23 cm pie pan with vegetable oil cooking spray (butter flavored). Combine 2 tablespoons non-fat parmesan cheese with paprika and set aside. Stack and cut sheets of phyllo dough in half. Place one square of phyllo in pie pan, lightly spray with vegetable oil cooking spray and sprinkle with 1 teaspoon cheese mixture. Layer remaining squares and cheese mixture in the same manner.
Combine egg whites, egg substitute, riccotta, flour and milk. Stir in chicken, swiss cheese, vegetables and green onions. Pour into prepared pie crust. Sprinkle with freshly grated parmesan.
Bake for 30 minutes or until lightly browned. Cool for 10 minutes.
