Don't put yourself out. Phyllo (filo) dough is actually so easy to work with and turns out a great dish. Be sure to thaw the dough completely before unrolling it.

1 lb. bag of baby spinach (about 15 cups)
2 TB. olive oil
1 medium onion, diced
2 TB. fresh oregano, chopped
4 eggs
4 oz. low-fat ricotta cheese
2 oz. parmesan, freshly grated
1 tsp. salt, divided
1/2 tsp. black pepper
4 TB. butter, melted
12 sheets phyllo dough

1. Preheat oven to 375 degrees.
2. Bunch or roll a handful of spinach leaves together, cut into thin strips. Repeat until all spinach is chopped. Heat oil in large saucepan over medium-high heat. Add onion and saute until softened, about 5 minutes.
3. Add spinach, oregano, and 1/2 tsp. salt to the onion. Cook over high heat until nearly all the liquid has evaporated from the spinach, about five minutes. Remove from heat and cool.
4. Beat eggs in large bowl. Add ricottta, parmesan, pepper and remaining salt. Stir until smooth. Add spinach mixture.
5. Brush the bottom and sides of a 13x9 baking pan with butter. Arrange half of the phyllo sheets in the bottom of the dish to cover and extend 1 inch up the sides (trim excess if necessary). Brush with butter.
6. Spoon spinach mixture over phyllo dough. Cover with remaining dough and neatly tuck the edge under. Brush with butter and diagonally score the top with the tip of a sharp knife.
7. Bake until pastry is golden brown, about 30 minutes. Cut into 8 large squares and serve hot.

Serves 8.