Spinach Pie
Serves 8 as a side dish, or 4 as an entree

Because my phyllo dough was already crumbling, I didn’t take care to protect it while working with it. If yours is nice and fresh, keep the unused sheets covered while working on each sheet so it doesn’t dry out and then wrap up any leftovers well in plastic wrap and refreeze.

1 tablespoon extra virgin olive oil
1 medium onion, diced
8 cloves garlic, roasted and minced
2 pounds spinach, chopped and squeezed dry
6 green onions, sliced
1 pound ricotta cheese
1 cup feta cheese
1/2 teaspoon salt
1/2 teaspoon pepper
2 large eggs
8 sheets phyllo dough
cooking spray

Heat olive oil in a skillet over medium high heat and saute onion until slightly caramelized. Add roasted garlic and cook for another minute. Combine onion and garlic with spinach, green onions, cheeses, salt, pepper and eggs. Set aside. Layer 4 sheets of phyllo dough in a 9 x 11 baking dish, making sure that edges hang over the dish by about 3-4 inches on all sides. Spray phyllo dough with cooking spray between each layer. Pour filling into phyllo dough lined dish and fold edges of phyllo up over the filling. Top with 4 more sheets of phyllo dough, spraying with cooking spray between each layer and on top of final layer. Bake at 375 degrees for 45 minutes. Let stand for 5-10 minutes before slicing and serving.