Preheat oven to 375 degrees

In an 8 inch saute pan with a ovenproof handle, melt butter, transfer to a small dish.  Add olive oil and saute onions until translucent, add salt and pepper, and allow to cool. Place in a large bowl.

Squeeze out and discard as much of the liquid from the spinach as possible.  (I like to wrap in a clean kitchen towel and twist.)  Place on a cutting board and using a large, sharp knife, chop through it; easiest done in one direction across the pile, then in another. Put in the bowl with the onions and then gently mix in the rest of the ingredients, the nutmeg, bread crumbs, feta, white cheese if using, and the pine nuts.

Lay your phyllo dough out and cover with a barely damp towel.  Working with one sheet at a time, brush with butter, then add another sheet right on top, brushing it as well.  Continue until all six sheets are used.  Pick them up all at once and fit into pan with edges hanging over.

Carefully scoop filling into the center of the pan and fold the excess dough over the top, overlapping in the center.  Gently form the excess into a rough “top knot” in the center.

Brush the top with the melted butter and bake for one hour, until the top is golden and brown, cool completely and serve barely warm or at room temperature.

Refrigerate leftovers and reheat in a 350 degree oven for several minutes to crisp the phyllo.

Notes:

• If your phyllo dough comes in the smaller half sheets, just butter them and lay them in the pan one by one, building it up in a circular pattern, like a star, with the short edges going in the center and the rest hanging over the pan, overlapping, then fill and fold over.
• I’ve found my kids warm up to this more when I include about 3/4’s cup of a grated melty cheese, which is optional in the ingredients. I’ve used white cheddar and mozzarella before.

Nutrition:

Cal 573; Cal fr fat 392 (68%); sat fat 15g; chol 243mg; sod 967mg; pot 487mg;  tot carb 24g; fib 5g; sug 5g; prot 21g