2 lbs. fresh spinach
1 lb. Feta cheese
1/2 lb. (8 oz.) cream cheese (frozen slightly)
4 eggs, separate - beat whites until foamy - add yolks
1/4 c. cream of wheat
1 lb. Ricotta cheese
1 bunch green onions (include green tops), chopped
1 lb. phyllo dough
1 lb. rendered butter (must be butter)
Salt and pepper to taste

To render, place over low heat until butter separates, use clear butter.

Wash spinach well. Roll up in terry towel and squeeze until dry. Tear into small pieces in large salad bowl. Add slightly frozen cream cheese that has been sliced in thin slices. Add rest of ingredients and mix well. Season with salt and pepper.

Grease 11x17 pan lightly with rendered butter. Place 1/2 pound of phyllo dough in pan one sheet at a time, brushing each sheet with melted butter before adding another sheet. After you have layered 1/2 pound of dough then add remaining 1/2 pound of phyllo dough one layer at a time, brushing each layer with tendered butter. Cut pit into squares before baking, brushing top with remaining butter. Bake 350 degrees for one hour. "Do not microwave."