2 (10 oz.) pkg. frozen chopped spinach, thawed and squeezed dry
2 (4 oz.) pkg. crumbled Feta cheese
1/2 c. grated Parmesan cheese
1 egg
2 tbsp. olive oil
1 tsp. onion powder
1 tsp. ground nutmeg
1/2 (16 oz.) pkg. phyllo dough
4 tbsp. butter, melted

Preheat the oven to 375°F. Coat a 9 x 13-inch baking dish with nonstick cooking spray.

In a large bowl, combine the spinach, Feta cheese, Parmesan cheese, egg, olive oil, onion powder and nutmeg. Mix well. Cut the sheets of phyllo dough in half crosswise. Place half of the phyllo dough in the baking dish one sheet at a time, lightly brushing each sheet with butter. Spread the spinach mixture over the top phyllo sheet, then layer with the remaining phyllo dough, lightly brushing each sheet with butter. Cut into squares or diamonds, then bake for 25 to 30 minutes or until golden. Slice through along the cut lines and serve hot.