Spanakopita - cooking recipe

Ingredients

1 tbsp olive oil
1 large onion, thinly sliced
2 cloves garlic, chopped
4 None green onions, thinly sliced
1/4 cup chopped parsley
1 pkg (10 oz) frozen chopped spinach, thawed and squeezed dry
3/4 cup ricotta cheese
1 cup crumbled feta cheese
1 None egg, lightly beaten
None None Ground nutmeg
8 sheets phyllo dough

Preparation

Preheat the oven to 350\u00b0F. Heat olive oil in large skillet on medium heat. Saute onion and garlic 2-3 mins, until onion is tender. Add green onions and parsley. Cook, stirring, 2 min. Remove from heat. Stir in spinach.
Combine ricotta, feta, egg and nutmeg in large bowl. Stir in spinach mixture.
Layer 4 sheets phyllo, spraying each lightly with no stick cooking spray. Cut stack into quarters. Repeat with another 4 sheets phyllo. Line four 6-inch round shallow baking dishes with half the phyllo stacks.
Spoon spinach mixture on phyllo. Top with remaining stacks and spray lightly with cooking spray.
Bake for 25-30 mins until golden. Top with parsley leaves.