Spinach & Cheese Casserole


2 T plain dried bread crumbs
2 tsp olive oil
1 large onion, chopped
2 lbs spinach, tough stems removed and leaves coarsely chopped
1 container (15 ounces) part-skim ricotta cheese
6 oz feta cheese, crumbled
1/4 tsp dried oregano
1/4 tsp coarsely ground black pepper
3 large eggs
8 sheets fresh or frozen (thawed) phyllo
1 T margarine or butter, melted


  1. Grease shallow 2 1/2 quart casserole; sprinkle with bread crumbs to coat.
  2. Preheat oven to 375 degrees°. 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.
  3. 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.
  4. Bake uncovered 30 minutes, or until phyllo is golden and casserole is heated through. Makes 6 main-dish servings.

Each serving: about 365 calories, 21g protein, 27g carb, 20 g total fat (9 g saturated), 4 g fiber, 153 mg cholesterol, 705 mg sodium.