2 tablespoons plain dried bread crumbs
2 teaspoons olive oil
1 large onion, chopped
2 pounds spinach, tough stems removed and leaves coarsely chopped
1 container (15 ounces) part-skin ricotta cheese
6 ounces feta cheese, crumbled
1/4 teaspoon dried oregano
1/4 teaspoon coarsely ground black pepper
3 large eggs
8 sheets fresh or frozen (thawed) phyllo
1 tablespoon margarine or butter, melted
Grease shallow 2 1/2-quart casserole; sprinkle with bread crumbs to coat.
Preheat oven to 375. In nonstick 12-inch skillet, heat oil over medium-high heat until hot. Add onion and cook until tender and golden . Add spinach and cook, stirring frequently, until spinach wilts. Remove skillet from heat; stir in ricotta cheese, feta cheese, oregano, pepper, and eggs until well mixed. Spoon spinach mixture into casserole.
Arrange 2 sheets phyllo over spinach mixture, folding phyllo to fit casserole. Brush phyllo lightly with margarine or butter. Repeat 3 more times with remaining phyllo and margarine or butter.
Bake, uncovered, 30 minutes, or until phyllo is golden and casserole is heated through. Makes 6 main-dish servings.
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