Greek Spinach Phyllo Squares

Makes 12 servings
Prep Time: 15 min.
Baking Time: 40 to 50 min.

Ingredients:
1 Tablespoon butter or margarine
1 medium onion, finely chopped
3 eggs, lightly beaten
16 ounces fat-free ricotta cheese
20 ounces frozen chopped spinach, thawed and squeezed dry
1/2 cup chopped fresh parsley
1/4 teaspoon nutmeg
1 1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon red pepper
10 phyllo dough sheets, thawed, room temperature
1/2 cup olive oil

Side Dish Recipe Directions:
Preheat oven to 350-degrees F. and butter a 9x13-inch baking pan.
1) In a small skillet, melt butter.
2) Add onions and cook until onion are clear. Set aside.
3) In a large bowl, combine eggs, ricotta cheese, spinach, parsley, nutmet, salt, black and red pepper, and onion.
4) Fit 1 layer of phyllo pastry into pan.
5) Brush with olive oil. Add 4 more sheets of phyllo, brushing with oil between each layer.
6) Spoon spinach mixture over plyllo. Cover spinach mixture with another layer of phyllo and brush with oil.
7) Add 4 more sheets, brushing each layer with oil.
8) Bake for 40 to 50 minutes or until lightly browned.

Kitchen Tip:
To cut down on the fat in this recipe, used an olive oil spray in place of brushing the olive oil on each layer of phyllo. When working with phyllo read the direction on the box. It is important to keep the sheets covered as you work because they become dry and brittle very quickly.