From Kelly, a wonderful PFI employee:

This recipe is open to variation and flexibility in ingredients.

1 med onion
4 cloves garlic, minced
1/3 c. olive oil
1 1/2 lbs frozen spinach, (you could use fresh, but frozen is easier)
1/2 t. salt
1 t. oregano
1 t. basil
1 T. bread crumbs
1 c. feta
3/4 c. ricotta or cottage cheese, whole or low fat
black pepper
2 eggs (can use just the whites)
5 to 7 phyllo sheets
5 T. olive oil or melted butter
1/2 c. (more or less) grated romano or parmesan cheese

Preheat oven to 375 – 400 (heat of oven will determine baking time)

Finely chop onion and mince garlic, cook in 1 T. olive oil in large skillet over moderately low heat until softened. Squeeze spinach to remove as much liquid as possible and add to onion with salt, oregano and basil. Cook mixture over moderate heat, stirring occasionally until liquid is evaporated, 1 to 2 minutes. Remove from heat and cool slightly.

In a bowl, whisk eggs until combined. Add eggs, bread crumbs, feta, ricotta and pepper to spinach and combine well. Adjust seasonings as necessary. Bring filling to room temperature.

Unwrap phyllo and lay on a sheet of plastic wrap or waxed paper, and then cover the stack completely with a dampened kitchen towel. Melt butter if using, and brush cookie sheet or tart pan with butter or olive oil.

On a work surface (or directly on the pan) lay first sheet of phyllo and brush with olive oil or butter and then sprinkle with romano/parmesan cheese. Lay next sheet on top of first and repeat procedure of brushing with oil and then sprinkling with cheese. Continue layering with the rest of sheets. Transfer to pan (if you were working on a different surface).

Spoon filling onto center of phyllo spreading out evenly, leaving 3-4 inches on each side. Roll up sides of phyllo towards the center and tuck to form rolled edge barrier. Bake 25-30 minutes, or until phyllo is golden brown. Serve warm or at room temperature.