2 reg. size pkg. spinach
1 lg. cream cheese (8 oz.)
1 med. ricotta (8 oz.)
1 med. cottage cheese (8 oz.)
3/4-1 lb. feta cheese
1 pkg. onion soup, optional
8 eggs
Dash mint & garlic
A little Romano cheese
1 lb. unsalted butter, melted plus a heaping tbsp. Crisco
1 lb. filo sheets

Wash spinach and allow to dry a couple of hours on paper towels. Chop and set aside.

Beat eggs thoroughly and add cheeses. Mix in with spinach, onion soup and mint and garlic.

This recipe makes two 9 x 13 inch pans. Spread melted butter on pans. Then place filo sheets, buttering each one in layers of 6 or 7 sheets (turning pan in opposite direction each time so that folded edges alternate). Then place the spinach mixture in the pan. Top with 6 or 7 more buttered filo sheets (alternating folded edge again).

Bake at 350 degrees for 1 hour. Freezes well. Let set 20-30 minutes before cutting. Cut into squares.