Cheese Pie with Peppers

Cheese Pie with Peppers
Photo by Susan Byrnes

Ingredients

  • ½ cup semolina or pasta flour (about 2 1/4 ounces)
  • 1 ½ cups fat-free milk, divided
  • ½ cup semolina or pasta flour (about 2 1/4 ounces)
  • Cooking spray
  • 8 (18 x 14-inch) sheets frozen phyllo dough, thawed
  • 1 ½ cups fat-free milk, divided
  • 2 large egg whites
  • + 19 more ingredients
    • 2 large egg whites
    • 1 ½ cups chopped green bell pepper
    • Cooking spray
    • 1 cup (4 ounces) crumbled feta cheese
    • ¼ teaspoon freshly ground black pepper
    • 1 cup plain fat-free yogurt
    • 1 cup (4 ounces) crumbled feta cheese
    • ¼ cup (1 ounce) crumbled blue cheese
    • 1 cup plain fat-free yogurt
    • 1 ½ cups chopped green bell pepper
    • ½ teaspoon salt
    • 1 cup (4 ounces) shredded reduced-fat extrasharp cheddar cheese
    • 1 cup (4 ounces) shredded reduced-fat extrasharp cheddar cheese
    • 1 tablespoon finely chopped seeded jalapeño pepper (about 1 medium)
    • 8 (18 x 14-inch) sheets frozen phyllo dough, thawed
    • ½ teaspoon salt
    • ¼ teaspoon freshly ground black pepper
    • 1 tablespoon finely chopped seeded jalapeño pepper (about 1 medium)
    • ¼ cup (1 ounce) crumbled blue cheese

Preheat oven to 400°.Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add bell pepper and jalapeño; sauté 5 minutes. Stir in flour; remove from heat. Set aside 2 tablespoons milk. Gradually add remaining milk to pan, stirring well with a whisk. Stir in yogurt; bri...

View full recipe at My Recipes

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