Ingredients
2
packages (10 ounces each) frozen chopped spinach, thawed and squeezed to drain
2
cups sliced fresh mushrooms (6 ounces)
2
cups milk
1
teaspoon ground mustard
1/2
teaspoon salt
1/4
teaspoon ground nutmeg
4
eggs
8
frozen (thawed) phyllo sheets (18 x 14 inches)
4
teaspoons butter or margarine, melted
1/2
cup shredded mozzarella cheese (2 ounces)
Preparation
Heat oven to 350°F. Spray 10- or 12-inch skillet with cooking spray. Cook spinach and mushrooms in skillet over medium heat, stirring occasionally, until spinach is wilted and mushrooms are tender; remove from heat.
Mix milk, mustard, salt, nutmeg and eggs; set aside.
Spray eight 6-ounce custard cups with cooking spray. Place 1 phyllo sheet on flat surface; lightly brush with butter. Top with 3 phyllo sheets, brushing each with butter. Cut phyllo into fourths. Place 1 phyllo section in each custard cup. Repeat with remaining phyllo sheets. Trim overhanging edge of phyllo 1 inch from rim of cup.
Drain spinach mixture; divide evenly among cups. Pour about 1/3 cup egg mixtue into each cup. Fold edges of phyllo toward center.
Arrange custard cups in jelly roll pan, 15 1/2x10 1/2x1 inch. Bake 15 to 20 minutes or until egg mixture is set. Sprinkle with cheese. Serve immediately.
