Spanakopita

SpanakopitaYield: 1 9" x 13" Pan

2- 3 (10 ounce) packages frozen chopped spinach, thawed and drained*
1 tablespoon Olive oil
1 1/2 cups finely chopped onion
1 TBL Garlic, finely minced
8 ounces feta cheese, crumbled
1 1/4 cups shredded Swiss cheese
3/4 cup grated Parmesan cheese
1/4 tea Cinnamon,ground
1/4 tea. Nutmeg
1/4 tea Black Pepper, ground
1/4 cup butter, melted
1/4 cup Olive Oil
1 (16 ounce) package phyllo dough

Directions

(* I squeeze the spinach with my hand to get out as much liquid as possible.)

1. Preheat oven to 375 degrees F (190 degrees C).
2. Saute onion and garlic until tender, but do not brown. Stir in spinach and continue cooking until all moisture has evaporated. Remove from heat and cool to room temperature.
3. In a large bowl combine feta cheese, Swiss cheese, Parmesan cheese,nutmeg,salt, pepper and cinnamon. Stir in spinach,garlic and onion mixture.
4. Combine the melted butter and with the Olive oil. Brush the bottom of a 9" x 13" casserole pan with butter/oil mix. Place 1 sheet of dough in the bottom of the pan; brush with butter/oil. Place two more sheets of phyllo dough on top of this and brush with the butter/oil mixture. Continue this until you have used around 8-12 layers of phyllo (the more you use, the crunchier it will be). Spread half of the spinach and cheese mixture over dough. top with six sheets of phyllo, brushing every other one with the butter/oil mixture. Top this with the remaining spinach mixture. Top this with more phyllo, using the same method as before. I used about 6-8 sheets on top. You can use more, if you like. Use a sharp knife to cut the Spanakopita into a diamond or square shaped grid before you bake it.
5. Bake in preheated oven for 40 minutes, or until golden brown.