Ingredients
Units
Scale
- 16 oz. fresh baby spinach
- 1 tsp. sugar
- 1 tsp. salt
- 1 tsp. fresh ground black pepper
- 1 1/2 cups bread crumbs
- 6-8 slices of deli ham
- 2 cups of shredded Parmesan or Romano cheese
- 2 sweet onions, sliced
- 1 1/2 cups of butter
- 2 tbs. olive oil
- 10-12 sheets of phyllo
Instructions
- Heat a large cast iron frying pan with 1 pat of butter and two tablespoons of olive oil. Add the sliced onions and sprinkle with the sugar. Cook the onions until they become soft and translucent.
- Add the spinach and toss with the onions; add the salt and black pepper, toss until the spinach is wilted. Remove the onions and spinach from the pan and set aside.
- Heat a smaller cast iron frying pan and add a pat or two of butter. Add the breadcrumbs and toss until the breadcrumbs get a bit toasty. Set aside.
- Melt one cup of butter. Reserve 1/2 cup of butter in case you need more for brushing.
- Set out the sheets of phyllo and top with a damp cloth to keep them from drying out while using them.
- Brush the bottom of a 9 x 13 baking dish with the melted butter.
- Place a sheet of phyllo in the baking dish, brush with the melted butter, and sprinkle some of the toasted bread crumbs on top.
- Repeat this process with the next 3-4 sheets of phyllo.
- Toss the shredded cheese with the wilted spinach and onion mixture.
- Top the phyllo with the spinach, cheese, and onion mixture.
- Place the slices of ham on top of the spinach mixture.
- Place a sheet of phyllo on top of the ham and brush with the melted butter; sprinkle with the toasted bread crumbs.
- Repeat this process with the next 3-4 sheets of phyllo.
- Top with the last layer of phyllo and sprinkle with the remaining toasted bread crumbs.
- Tuck the loose phyllo into the baking dish; pushing it in with a rounded-edge knife.
- Preheat oven to 350 degrees F. Bake for 25 - 30 minutes until the phyllo is a beautiful golden color.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
