Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 x Salt (sea salt preferred)
1 ea Onion chopped
1/2 lb Fresh mushrooms sliced
1 x Olive oil and butter
1 ea Minced clove of garlic
1 x Fresh ground pepper (taste)
6 ea Eggs
1/2 lb Feta cheese
1/2 c Grated parmesan
1/4 c Chopped fresh parsley
1 ts Organo
1/4 ts Dried rosemary (optional)
1/4 lb Butter (1 stick)
1 lb Phyllo dough

** may use 2 12oz pkgs. frozen spinach If using fresh spinach, wash
the spinch and remove the rough stems. Place in large bowl and
sprinkle heavily with salt. Rub the salt into the leaves by thakin
them up, a bunch at a time, and rubbing them between your hands; the
volume of spinach will decrease drastically as you do. Tear the
sponach up as you do this. Rinse the salt off thoroughly and dry the
spinach, squeezing it in bunches in a towel. (If using frozen
spinach, just let it thaw and squeeze out the excess moisture.) Saute
the onion and mushrooms in a little olive oil and butter with the
garlic and salt and pepper to taste. When both onions and mushrooms
are tender remove from heat. Beat the eggs in a large bowl and
crumble in the feta, add the parmesan, then the spinach, onions,
mushrooms, stir in the parsley, organo, rosemary, some freshly ground
pepper, and a little salt (remembering the feta is very salty

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