2 packages (4 ounces each) crumbled feta cheese, regular or fat-free
½ cup grated Parmesan cheese
2 Tablespoons olive oil
1 teaspoon onion powder
1 teaspoon ground nutmeg
Half of a 16-ounce package phyllo dough
4 Tablespoons butter, melted *
Preheat oven to 375° F. Coat a 9 x 13-inch baking dish with nonstick cooking spray.
In a large bowl, combine the spinach, feta cheese, Parmesan cheese, egg, olive oil, onion powder, and nutmeg; mix well.
Cut the sheets of phyllo dough in half crosswise. Place half of the phyllo dough in the baking dish one sheet at a time, lightly brushing each sheet with butter *. Spread the spinach mixture over the top phyllo sheet, then layer with the remaining phyllo dough, lightly brushing each sheet with butter *. Cut into squares or diamonds, then bake for 25 to 30 minutes, or until golden. Slice through along the cut lines, and serve hot.
Makes 12 servings.
Note: For a pretty finishing touch and added flavor, brush the top with beaten egg and sprinkle with 2 teaspoons sesame seeds or dried dill before baking.
* You can use a light spray of butter-flavored nonstick spray, instead of brushing with melted butter.