Instructions: If using frozen phyllo: defrost 2 hours ahead of time.

Filling:
Thaw frozen spinach or steam fresh spinach 5 minutes until wilted. Crumble cheese, using fork to break feta cheese. Mix in eggs. Set aside.

Heat butter and oil in small pot. Unwrap phyllo and smooth creases out.

Plan to use half of phyllo sheets for the bottom layer and remainder for the top. Oil pan generously, bottom and sides, using pastry brush.

Layer first sheet of phyllo in square or rectangular baking dish, letting excess lap over edge. Sprinkle with warm oil. Lay a second layer and sprinkle with oil. Continue until first half of phyllo is used. Spread spinach mixture over top evenly, including corners. Cover with remaining phyllo oiling between sheets. Roll and tuck all the phyllo around the inside edges of pan. Brush top with remaining oil. Bake at 350 degrees for 50 minutes. Serve hot; cut into square pieces like cake. Reheat when necessary. Do not serve cold.

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