1 1/2 cups chopped green bell pepper
1 tablespoon finely chopped seeded jalapeno pepper (about 1 meidum)
1/2 cup semolina or pasta flour (about 2 1/4 ounces)
1 1/2 cups fat-free milk, divided
1 cup plain fat-free yogurt
1 cup crumbled feta cheese
1 cup shredded extrasharp cheddar cheese
1/2 cup crumbled blue cheese
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 large egg whites
8 (18 x 14-inch) sheets frozen phyllo dough, thawed
1. Preheat oven to 400.
2. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add bell pepper and jalapeno; saute 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; bring to a boil. Remove from heat; stir 2 minutes or until thick. Cool 5 minutes. Stir in cheeses, salt, black pepper, and egg whites.
3. Working with 1 phyllo sheet at a time (cover remaining dough to keep from drying), place 2 phyllo sheets in a 13 x 9-inch baking pan coated with cooking spray; gently press sheets into bottom and sides of pan, allowing ends to extend over edges of pan. Coat top sheet with cooking spray. Fold 1 phyllo sheet in half corsswise; place on sheets in bottom of pan, and coat with cooking spray. Top with 1 phyllo sheet, gently pressing sheet into bottom and sides of pan; coat with cooking spray. Spread cheese mixture evenly over top of phyllo. Fold 1 phyllo sheet in half corsswise; gently press on cheese mixture in pan, and caot with cooking spray. Top with remaining 3 phyllo sheets, coating each sheet with cooking spray. (a) Cut ends of sheets extending over pan. (b) Fold edges of phyllo to form a rim; flatten rim with fork. Cut 4 slits with a sharp knife in top of phyllo; bursh with reserved 2 tablespoons milk. Bake at 400 for 22 minutes. Reduce oven temperature to 375 (do not remove pie from oven); bake 20 minutes or until browned. Remove from oven; let stand 15 minutes. Yield: 8 servings.