Ingredients
5 sheets frozen phyllo dough, thawed
2 large eggs
1½ cups low-fat ricotta cheese
2 Tbs. grated Parmesan cheese
2 cups finely grated carrots (4 large carrots)
¼ cup chopped shallots (2 large shallots)
¼ cup chopped fresh parsley
Method
1. Preheat oven to 350°F, and coat 9-inch pie pan with cooking spray.
2. Unroll phyllo, and keep under damp towel to retain moisture. Place 1 sheet phyllo on work surface, and coat with cooking spray. Top with second phyllo sheet, and coat with cooking spray. Repeat layering, coating last phyllo sheet with cooking spray. Press phyllo stack in prepared pie pan, sprayed-side down. Trim edges with scissors just to rim of pie pan.
3. Whisk eggs in large bowl. Whisk in ricotta and Parmesan. Fold in carrots, shallots, and parsley. Season with salt and pepper, if desired.
4. Bake 30 minutes, or until crust is browned, and filling is set.
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