This looks gourmet, cooks up easily, and is amazing for a brunch or special dinner.
Ingredients
2 medium onions, finely chopped
1/2 # mushrooms, sliced
1 T butter
3 oz cream cheese
1 10 oz package spinach, thawed and squeezed dry
1/2 t salt
juice of ½ lemon (or 2 t bottled)
freshly ground black pepper to taste
2 T all-purpose flour
1 large egg, lightly beaten
1/2 c sour cream
1/2 # phyllo pastry, thawed
1/2 c unsalted butter, melted
1 # Swiss cheese, thinly sliced
Directions
In large saucepan, briefly sauté onions and mushrooms in 1 tablespoon butter. Stir in cream cheese and cook until melted. Add spinach, salt, lemon juice, pepper and flour. Blend and heat thoroughly. In small bowl, mix egg and sour cream; stir into hot spinach mixture. Set aside.
When working with phyllo dough, keep it covered with a damp cloth whenever possible. Unroll phyllo dough and lay flat on cutting surface. Place 9 x 12 inch baking dish on stack of phyllo. Cut around edges of pan with sharp knife. Discard trimmings. Using a pastry brush, brush 6 sheets phyllo with melted butter and layer them in greased baking pan. Spoon half of the spinach mixture over phyllo, spreading evenly to within 1 inch of pan edges. Cover with thin slices of Swiss cheese. Repeat layers of buttered phyllo, spinach and cheese. Brush 4 phyllo sheets with melted butter and place on top. Score top sheets with sharp knife to define serving pieces.
Bake uncovered at 375 degrees for 35 minutes or until top is golden brown. Makes 15 servings. Good for brunch, lunch or vegetable side dish.