Spinach Hors D'Oeuvre

• 2 pkg. frozen chopped spinach
• 1 lb. extra sharp cheese
• 1 lb. Ricotta cheese
• 8 oz. Feta cheese
• 6 eggs, beaten
• 1 c. flour
• 1 tsp. baking powder
• 1 tsp. salt
• 1 tsp. nutmeg
• 2 small onions, chopped
• 1 pkg. filo dough (9 x 13-inch)

1. Beat eggs.
2. Add all cheeses (grate sharp cheese).
3. Cook and thoroughly drain chopped spinach; set aside.
4. Add onions to cheese mixture.
5. Use liquid margarine to grease a 9 x 13-inch pan.
6. Take a damp towel and place on counter.
7. Add a piece of wax paper on top, then place filo dough on top (about 26 sheets).
8. Take each piece of filo dough and place on a piece of wax paper or foil and brush on (all over) each piece and start layering, using 1/2 the box of filo dough or approximately 13 pieces.

spinach, extra sharp cheese, ricotta cheese, feta cheese, eggs, flour, baking powder, salt, nutmeg, onions, filo dough

Taken from www.cookbooks.com/Recipe-Details.aspx?id=889043 (may not work)