Spanakopita ( Spinach Cheese Phyllo)

• 12 cup butter
• 12 cup onion, diced
• 1 (10 ounce) bag fresh spinach, rinsed, well drained and chopped or 1 (10 ounce) package frozen spinach, thawed and well drained
• 12 cup ricotta cheese
• 12 cup feta cheese, crumbled
• 1 egg, slightly beaten
• 18 teaspoon salt
• 18 teaspoon nutmeg
• 18 teaspoon pepper
• 4 sheets phyllo dough
• 14 cup dried unflavored breadcrumbs

1. In a medium skillet over medium heat, melt 1 tablespoon of butter; add onion and cook 5 minutes.
2. Add spinach and cook, stirring constantly, for 2 to 3 minutes or until moisture has evaporated.
3. Remove from heat; stir in cheeses, egg, and seasonings; set aside.
4. Preheat oven to 375F.
5. Melt remaining butter.
6. Place one phyllo sheet lengthwise on waxed paper.
7. Brush phyllo lightly with butter and sprinkle with 1 tablespoon of bread crumbs.
8. Place another phyllo sheet on top, brush with butter and sprinkle again with crumbs.
9. Spread half the filling ( about 3/4 cup)along lengthwise edge of phyllo.
10. With both hands lift waxed paper and roll from lengthwise edge, jelly-roll fashion.
11. Place seam-side down onto a cookie sheet;press each end to seal.
12. Brush top with butter and cut gashes in top of roll at 1 inch intervals.
13. Make second roll with remaining ingredients.
14. Bake for 20 minutes or until golden brown.
15. * Can be made ahead up to this point.
16. Cool, wrap in plastic wrap, then in foil and freeze for up to 1 month.
17. To serve, unwrap and heat in 400F oven for 12 to 15 minutes).
18. While warm cut into 1 inch slices, using gashes as a guide.

butter, onion, fresh spinach, ricotta cheese, feta cheese, egg, salt, nutmeg, pepper, phyllo, breadcrumbs

Taken from www.food.com/recipe/spanakopita-spinach-cheese-phyllo-227595 (may not work)