and fourth sheets, but lay them at a 90-degree
angle to the first two. Cover the remaining
phyllo sheets with plastic while you fill the pie.
Scatter half the spinach over the first layers of
phyllo and spread half the mushroom mixture
over it evenly. Make another layer of spinach
and of mushroom mixture and fold in the over
lapping phyllo sheets. (They will not cover the
spinach and mushroom mixtures completely.)
From the remaining phyllo, spray another
sheet and lay it on top. Spray and stack 3 more
sheets as before. Trim the edges, cut through
the top layer of phyllo so that it is marked out
into its final four serving portions, and bake
35–40 minutes or until golden on top. To serve,
cut all the way through the bottom of the pie
and place on hot plates.
Per serving : 287 calories, 5 g fat, 1 g saturated fat (3%
calories from saturated fat), 41 g carbohydrate, 19 g
9protein, 8 g dietary fiber, 618 mg sodium. Ex-
changes: 2 Starch, 3 Vegetable, 2 Fat
FAVA BEAN • 149