Ingredient :

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2 cups crumbled cheese ( mixture of feta and chevre )
2 Tbsp. flour
1 cup chopped onion
2 cups (1 lb.) ricotta or pot cheese
1-2 boxes frozen, chopped spinach, thawed and drained
5 eggs
3 Tbsp. butter
1 tsp. basil
1/2 tsp. oregano
salt, pepper
1 lb. frozen filo dough, defrosted according to package directions
1/2 lb. melted butter (2 sticks)
sesame seeds, optional

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Method :

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Saute onions in butter until browned and soft. Combine with
spinach, eggs, cheeses, flour, basil, oregano, salt, and pepper.

Using a pastry brush, butter a 9x13 inch baking pan with melted
butter. Place a filo leaf on bottom, brush with melted butter,
and repeat process until you have a pile of 8 leaves. Spread
with half the filling. Top with another pile of 8 filo leaves,
spreading each one with melted butter (if you run out of melted
butter, melt more). Top with remaining filling. Top with
remaining filo sheets, brushing each with butter. Sprinkle top
layer with sesame seeds, if desired. Bake uncovered in preheated 375* oven until golden, about 45 minutes.

Makes 8-10 servings.