This is a very easy dish to assemble and should impress your friends for a different light luncheon.
Bake at 400° F in a 2 x 9 x 11 baking dish. (Glass preferred to easily check doneness of pastry.)

Ingredients:

- 1 lb. phyllo pastry – unrolled and cut in half to fit baking dish
- 1 lb. melted unsalted butter
- 2 lbs. stemmed fresh spinach
- 4 cups roasted roma tomatoes
- 1 kg. feta cheese crumbled
- 500 g ricotta cheese

Method:

- Grease the baking dish with melted butter.
- Place 2 sheets of pastry in dish, brush with melted butter.
- Repeat 4 times to give you a base of 8 phyllo sheets.
- Once base is complete spread an even layer of cheese mixture.
- Scatter tomatoes – then spinach.
- Season with salt and pepper.
- Build another 8 layer of phyllo pastry buttering every second sheet.
- Repeat cheese layer with tomato and spinach.
- Repeat phyllo layer.
- Repeat cheese layer.
- Final top layer of phyllo using remainder of sheets.
- Liberally butter top layer of pastry.
- Wrap with plastic wrap, then foil.
- Bake for 45 minutes to 1 hour.
- Remove uncovering for last 5 to 10 minutes of baking time to allow pastry to brown.
- Serve as is or on a bed of tomato sauce.