Ingredients
3 tablespoons butter, divided 1 medium onion, halved and sliced8 ounces sliced fresh mushrooms 1 garlic clove, minced1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry 6 sheets phyllo dough (14x9 inches)2 cups finely chopped fully cooked ham1 cup shredded mozzarella cheese3 large eggs, beatenOptional: Salt and pepper to taste
Preparation
Preheat oven to 350°. In a large skillet, heat 1 tablespoon butter over medium heat. Add onion; cook and stir until transparent, 6-8 minutes. Add mushrooms and garlic; cook and stir until mushrooms are browned, about 6 minutes longer. Add spinach; cook until heated through.
In a microwave, melt remaining 2 tablespoons butter; stir until smooth. Place 1 sheet of phyllo dough on a work surface; brush with butter. Layer with 3 additional phyllo sheets, brushing each layer. Transfer to a lightly greased 11x7-in. baking dish, letting ends extend up sides. (Keep remaining phyllo covered with a damp towel to prevent it from drying out.)
Layer dish with ham, cheese and spinach mixture; pour eggs over filling. If desired, sprinkle with salt and pepper. Top with remaining 2 sheets phyllo dough. Fold dough ends over filling; pinch edges to seal. Brush with remaining butter. Cut slits in the top. Bake until browned, 40-45 minutes. Cool 20 minutes before cutting.
