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Ingredients

• 4 tablespoons  extra-virgin olive oil, divided
• 1   medium yellow onion, coarsely chopped
• 3/4-1 1/4 teaspoons  salt, divided
• 16 cups  spinach, (about 1 pound), tough stems removed, coarsely chopped
• 1 cup  low-fat ricotta cheese
• 1/3 cup  crumbled feta, or goat cheese
• 2   large eggs
• 2   large egg whites
• 2 tablespoons  chopped fresh dill, or 2 teaspoons dried
• 1/2 teaspoon  freshly ground pepper
• 1/4 teaspoon  ground nutmeg
• 1/2 cup  sun-dried tomatoes, finely chopped (not oil-packed)
• 2 tablespoons  butter
• 20 sheets  (9-by-14-inch) phyllo dough, thawed according to package directions

Description

Frilly Layers Of Phyllo Dough Surround The Festive Spinach And Sun-dried Tomato Filling In A Dressed-up Version Of Greek Spanakopita. Serve These As A Main Dish For Supper And You're Sure To Please Vegetarians And Omnivores Alike.

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