2 tbsp. vegetable oil
1 med. onion, chopped
3 garlic cloves, minced
1 1/4 lbs. fresh spinach, cleaned, stemmed and chopped (about 8 c.)
1 c. grated Parmesan cheese
4 oz. softened cream cheese
3 eggs
1/8 tsp. freshly ground nutmeg (or to taste)
Salt and pepper to taste

DOUGH:

12 sheets phyllo dough (from freezer case)
1 to 2 sticks butter, melted

Heat oil in a large frying pan; add onion and garlic and saute until onion is translucent. Add spinach; cook about 5 minutes and drain off liquid. Mix in Parmesan, cream cheese, eggs, nutmeg, salt and pepper to taste. Set aside.

Preheat oven to 350 degrees. Keep phyllo moist with a damp towel as you work with it. In a 15 x 10 inch jelly roll pan, place a sheet of dough, placing edges up the sides of the pan. brush with melted butter. Repeat with 5 more sheets. Pour in filling. Top with 6 layers of phyllo, brushing each one with melted butter before adding another. Bake until golden, about 35 or 40 minutes. Cut into squares and serve hot. 8 to 10 servings.