1 pkg. phillo dough, thawed
2 pkg. frozen chopped spinach, thawed
10 oz. Tillimook Cheddar cheese, shredded
1 pkg. Potato Toppers
1/2 lb. butter, melted
1/2 c. Parmesan cheese
8 oz. can pieces & stems mushrooms

Place spinach in several layers of paper toweling and then place toweling in absorbent clean dish towel. Wring out water from spinach. Remove spinach from toweling and place in bowl. Set aside.

Spray 13 x 9 inch roasting pan with Pam. Place 5 sheets of phillo dough in pan, cutting to size and brushing lightly with melted butter between layers. (Note: Butter flavored Pam may be used in place of melted butter.) Divide spinach in half, spread 1/2 of spinach, 1/2 Cheddar cheese, 1/2 Parmesan cheese, 1/2 potato toppers and 1/2 the mushrooms evenly over phillo.

Place 1/2 remaining phillo over contents of pan, brushing with butter between layers. Spread remaining ingredients over phillo. Top with remaining phillo dough as before. Brush top with melted butter.

Bake in 375 degree oven approximately 20-30 minutes or until top is lightly browned. Remove from oven, cool slightly and cut into hors d'oeuvres size and place on serving tray. Makes approximately 90 hors d'oeuvres.