Spinach-and-Cheese Pie
To save time, this version of the classic Greek dish calls for frozen phyllo dough and spinach. The pie can be assembled and frozen ahead of time; to serve, bake as directed in Step 4 and allow an additional 10 minutes. 
Serves: 8
* 1 tablespoon vegetable oil 
* 1 cup (about 1 medium) chopped onion 
* Two 10-ounce packages frozen chopped spinach, thawed and pressed until liquid has been extracted 
* 1/2 pound feta cheese, crumbled 
* 1/4 cup grated Parmesan cheese 
* One 15-ounce container part-skim ricotta cheese 
* 3 large eggs 
* 2 tablespoons chopped fresh parsley leaves 
* 1 1/2 teaspoons dried oregano 
* 1/8 teaspoon grated nutmeg 
* 13 frozen 12- by 17-inch phyllo sheets, thawed 
* 1/4 cup olive oil 
* 2 tablespoons unseasoned bread crumbs 
1. Heat the vegetable oil in a large skillet over medium heat. Add the onion and sauté until softened - 5 to 7 minutes. Add the spinach and cook until all of the liquid has evaporated and the mixture is dry - about 5 minutes. Remove skillet from heat and let the mixture cool to room temperature. 
2. Heat oven to 350 degrees F. Grease a baking sheet (preferably a dark nonstick one) and set aside. In a large bowl, combine feta, Parmesan, and ricotta cheeses. Stir in the eggs, parsley, oregano, and nutmeg. Add onion-spinach mixture and combine. Set filling aside. 
3. Place the thawed phyllo sheets between 2 pieces of waxed paper, then cover the waxed paper with a clean damp kitchen towel. (Since phyllo dough dries out very quickly, be sure to replace the damp towel each time you remove a sheet of phyllo and try to work as quickly as possible.) Remove one phyllo sheet and lay it on a work surface. Brush sheet with olive oil and sprinkle lightly with bread crumbs. Repeat with 8 more sheets, placing each new one at an angle, like the petals of a flower, to form a circle. Spoon the reserved filling into center of dough and pull corners up around filling. Brush remaining 4 sheets of dough with olive oil and layer over pie; tuck edges underneath to seal. Using a large spatula, transfer pie to prepared baking sheet. 
4. Brush top with oil and bake until filling feels firm to the touch and dough is golden brown - 45 to 55 minutes. Transfer to a wire rack and let stand at room temperature for at least 15 minutes before serving.