In a medium skillet heat the oil until hot and saute the onions and mushrooms. Stir together with the spinach.
In a medium bowl, beat the eggs well. Stir in the ricotta, feta, and basil.
Butter a deep dish pie pan. Place a sheet of phyllo on the bottom of the pan, and brush melted butter over the sheet. Repeat until there are 5 or 6 sheets in the pan. Spread the ricotta mixture over the phyllo. Layer 5 or 6 more sheets of filo brushed with butter on top of the cheese. Spread spinach mixture over the phyllo. Top the pie with 5 or 6 more sheets of phyllo brushed with butter. Trim dough to the edge of the pie dish.
Bake at 375 degrees F (175 degrees C) for about 1 hour, or until pie is golden brown.
405.86 calories; 11.71 g protein; 30.3 g carbohydrates; 3.63 g dietary-fiber; 2.44 g sugars; 27.46 g fat; 14.09 g saturated-fat; 96.24 mg cholesterol; 9179.43 IU vitamin-a-iu; 6.21 mg niacin-equivalents; 0.37 mg vitamin-b6; 27.36 mg vitamin-c; 237.04 mcg folate; 250.69 mg calcium; 4.76 mg iron; 91.72 mg magnesium; 692.07 mg potassium; 683.34 mg sodium; 0.39 mg thiamin; 247.12 calories-from-fat; 29 percent-of-calories-from-carbs; 59 percent-of-calories-from-fat; 11 percent-of-calories-from-protein; 30 percent-of-calories-from-sat-fat
I thought this was a little bland- will add more basil and parmesan next time.
Definitely needs additional spices! I also wish that it had been more mixed instead of all the cheese and then all spinach but that could just be me. If you're looking for a baking dish - this was a little too much for an 8 x 12 x 2 Pyrex.
Very very good... but I have a couple of concerns with the recipe. There was no way this amount of spinach and cheese would fit into a deep dish pie plate. I figured that ahead of time (thank goodness). I ended up making it in a 2q round casserole dish. Fit perfectly. Also I had no idea how to use phyllo dough. My bad... but all in all I used the amount stated for each layer and still had more than half a package left. Other than those concerns no problems with recipe. I did tweek it a little. I added garlic to the spinach mushroom onion saute. (used baby portabellos). Then I added about 1/4 cup of Parmesan to the cheese filling. I added a dash or two of garlic powder to the butter when I melted it. This was a heavenly dish. Husband raved and had two helpings which he never does. Thanks so much for the recipe.