Crab Casserole

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2 1/2 tablespoons olive oil

1 medium red potato, diced

1/3 cup chopped white onion

1 red bell pepper, diced

1/4 cup chopped fennel bulb

1 3/4 teaspoons minced garlic

2 cups sliced Swiss chard, stems removed

1 cup baby spinach

4 egg whites

1 whole egg

3/4 cup crumbled feta

1/2 cup lowfat cottage cheese

3 tablespoons plain soymilk

1/2 cup whole-grain breadcrumbs

1/4 cup loosely packed cilantro leaves

1 tablespoon chopped fresh dill

1 tablespoon chopped fresh chives

1 pound precooked lump crabmeat

Vegetable-oil cooking spray

1/4 cup grated Parmesan

8 sheets phyllo dough, thawed

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