SPINACH AND CHEESE PIE

6 slices bacon, cut into 1” pieces

1 medium onion, chopped

½ lb. mushrooms, sliced

3 10 oz. pkgs. frozen leaf spinach, thawed and squeezed dry

8 oz. pkg. shredded mozzarella cheese

2 oz. feta cheese, crumbled

3 eggs

9 sheets fresh or frozen (thawed) phyllo, about 1/3 lb.

4 tab. butter or margarine, melted

In 10” skillet, cook bacon until browned. Remove to paper towels, reserving 3 tab. fat. Add onions to skillet; cook 5 min. or until tender, stirring occasionally. Add mushrooms; cook until tender, about 5 min. stirring frequently. Remove skillet from heat; stir in spinach, mozzarella, feta, eggs and bacon.

On sheet of waxed paper, unroll phyllo; keep phyllo covered with plastic wrap to prevent drying out. On another sheet of waxed paper place one sheet of phyllo (It should be about 16X12”). Brush some of the melted butter, with pastry brush, on phyllo. Fold lengthwise to make a 16X8” rectangle. Place one end of phyllo in 8X8” baking dish, allowing other end to overhang side of dish. Repeat with 7 more sheets, turning dish a quarter turn each time so phyllo overhangs all 4 sides.

Preheat oven to 375’. Spoon spinach mixture into phyllo-lined dish. Brush remaining sheet of phyllo with some of the melted butter; fold crosswise in half. Place on top of spinach. Fold overhanging phyllo over top of casserole. Brush with remaining butter. Bake 40 min. or until filling is hot and phyllo is golden brown.