I never realized just how thin sheets of phyllo dough are.
I layered 14 sheets on jelly roll pan, brushing every other sheet with melted butter.
I topped that with the filling: three packages of frozen spinach, onions, eggs, feta, swiss, parmesan, parsley, and a pinch of cinnamon.
I then layered the remainder of the phyllo, one sheet at a time, brushing and buttering.
The pan was really heavy.
My whole house smelled like butter.
It baked about 40 minutes.
It was golden brown and delicately crispy.
It was delicious.
I was so proud.
I bragged about it for three days.