Yield: 10 servings

Measure Ingredient
1 x Salt (sea salt preferred)
1 each Onion chopped
½ pounds Fresh mushrooms sliced
1 x Olive oil and butter
1 each Minced clove of garlic
1 x Fresh ground pepper (taste)
6 eaches Eggs
½ pounds Feta cheese
½ cup Grated parmesan
¼ cup Chopped fresh parsley
1 teaspoon Organo
¼ teaspoon Dried rosemary (optional)
¼ pounds Butter (1 stick)
1 pounds Phyllo dough

** may use 2 12oz pkgs. frozen spinach If using fresh spinach, wash the spinch and remove the rough stems. Place in large bowl and sprinkle heavily with salt. Rub the salt into the leaves by thakin them up, a bunch at a time, and rubbing them between your hands; the volume of spinach will decrease drastically as you do. Tear the sponach up as you do this. Rinse the salt off thoroughly and dry the spinach, squeezing it in bunches in a towel. (If using frozen spinach, just let it thaw and squeeze out the excess moisture.) Saute the onion and mushrooms in a little olive oil and butter with the garlic and salt and pepper to taste. When both onions and mushrooms are tender remove from heat. Beat the eggs in a large bowl and crumble in the feta, add the parmesan, then the spinach, onions, mushrooms, stir in the parsley, organo, rosemary, some freshly ground pepper, and a little salt (remembering the feta is very salty

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