Bonnie says: This Greek dish is less fussy and lower in fat made in a casserole format than in individual shaped triangles. Cut into small squares as appetizers or larger pieces for brunch or lunch.

Fran says: Spinach, a leafy green, is low in calories, rich in fibre, vitamins A, C and K, folate, iron and potassium. Research shows that eating a daily serving of leafy greens significantly reduces heart-disease risk.

Ingredients

1 tbsp (15 mL) olive oil
2 onions, chopped
2 300 g pkg frozen spinach, defrosted, squeezed dry and chopped
4 eggs
4 oz (125 g) ricotta
6 oz (175 g) feta, crumbled
1 tsp (5 mL) salt
1/4 tsp (1 mL) pepper
1/4 tsp (1 mL) freshly grated nutmeg
6 sheets phyllo pastry (about 13- x 16-inch)
1/4 cup (50 mL) olive oil
3 tbsp (50 mL) breadcrumbs

Get Cooking

1. Heat oil in a large skillet and cook onions on medium heat until tender and just starting to brown. Cool slightly. Combine with spinach.
   In a large bowl beat eggs with ricotta and feta. Add salt, pepper and nutmeg. Add spinach and onions.
   To assemble, have all ingredients and equipment at hand.
   Cut the phyllo in half crosswise, giving  you 12  13- x 8-inch sheets. Place one sheet in a 9- x 13-
   inch baking dish, brush with oil, sprinkle with crumbs. Repeat until you have a stack of 6 sheets of phyllo. Spoon in filling.
2. Top with 6 more sheets of phyllo, brushing with oil and sprinkling with bread­crumbs. Brush the top with oil. Cut through the top layer of phyllo into 12 squares.
3. Bake in a preheated 350°F (180°C) oven for 25 to 30 minutes, until browned. Let rest 10 minutes before cutting into squares. Makes 12 pieces.

Find more great ideas and recipes for cooking with cheese.