3 tablespoons canola oil
1 medium onion, chopped
4 cloves garlic, minced
2 pounds frozen cut leaf spinach, thawed and squeezed dry
1 cup ricotta cheese
8 ounces feta cheese, crumbled
6 – 8 scallions, white and green parts, chopped
¼ cup chopped fresh parsley
2 tablespoons fresh dill
2 large eggs, beaten
Salt to taste
Ground black pepper to taste
14 sheets phyllo dough, thawed according to package directions
Non-stick cooking spray
Preheat oven to 350 degrees, lightly oil a 7” x 11” baking dish.
Heat oil large sauté pan over medium heat. Saute onion and garlic until soft. Stir in spinach and heat through. Remove from heat, allow to cool slightly.
In a medium bowl, mix together ricotta cheese, feta, scallions, parsley, dill, eggs, salt and pepper. Stir in spinach and onions.
Lay one sheet of phyllo on cutting board, spray with non-stick cooking spray, repeat procedure with 6 more sheets of phyllo. Place in pan, fill with spinach mixture, spray top of spinach mixture with non-stick cooking spray. Again, lay a sheet of phyllo on board, spray with non-stick cooking spray, repeat with 6 more sheets. Place on top of spinach mixture and tuck in edges around filling.
Bake for 30 – 40 minutes until top is golden brown. Cut into squares and serve while hot.