1/2 lb. Phyllo dough (1/2 pkg.)
Olive oil
10 oz. fresh spinach (cleaned and trimmed)
1 lg. onion
3 cloves garlic, mashed
1 med. tomato, sliced
1/2 tsp. dried basil
1 tsp. dried oregano
2 tsp. dried thyme
or 1/2 oz. fresh herbs of choice
1 lb. shredded Mozzarella
8 oz. feta cheese, crumbled
3 tbsp. bread crumbs

Optional:

8 oz. sliced fresh mushrooms or
Sliced pitted black olives

Preheat oven to 400 degrees. Grease 11x9 shallow cookie sheet. Lay out sheets of phyllo dough on pan, brushing each layer with olive oil, before laying down next layer. Roll the edges to make a shell (to hold the filling). Set aside.

In blender or food processor, finely chop spinach. (If using fresh herbs, add them with the spinach to be chopped.)

In large skillet, heat a little olive oil, stir in garlic and onions. W hen onions are soft, add spinach and herbs. As spinach cooks, add bread crumbs to absorb extra moisture. Once spinach is limp, set aside. (Grind black pepper to taste.)

Spoon filling onto crust leaving 1/2 inch from all 4 edges. Place mushroom and olives on top if desired. Sprinkle half the Mozzarella and all of the Feta cheese over filling. Arrange sliced tomatoes over cheese, then sprinkle remaining Mozzarella over tomatoes. Bake 35-40 minutes until bubbly.