3 (10 oz.) frozen chopped spinach, defrosted and drained (squeeze out
excess water) or
2 lb. fresh washed spinach, chopped, drained
1 1/2 c. butter, or vegetable oil
1 lb. grated Feta cheese
4 tbsp. grated romano cheese
5 slightly beaten eggs
2 dashes nutmeg
White pepper and salt to taste
1 lb. pkg. pastry Filo dough (Strudel leaves), defrosted

In large bowl add spinach, feta cheese, romano cheese, eggs, nutmeg, salt and pepper. Let stand.

Open defrosted package of Filo. Spread a layer of plastic wrap on work area, place Filo on the plastic, then cover Filo with another layer of plastic wrap, to keep it from drying out.

Brush pan with butter or oil. Layer bottom and sides of pan with 1 layer of Filo. Brush with butter or oil, continue spreading Filo till 10 filo have been used, brushing each with butter or oil.

Spread spinach mixture evenly in the pan. Fold edges of Filo over the spinach, brushing each section with butter. Bake at 350 degrees for 40 to 45 minutes.