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1
Heat oil in heavy medium saucepan over medium heat.
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2
Add onions and garlic and saute until tender, about 5 minutes.
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3
Combine milk, cornstarch and oregano in small bowl.
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4
Pour into saucepan and stir until mixture thickens and boils.
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5
Squeeze any excess moisture from spinach.
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6
Add spinach and feta to mixture in saucepan.
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7
Mix in egg.
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8
Bring to simmer, stirring constantly.
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9
Cool mixture slightly.
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10
Preheat oven to 350F.
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11
Spray 9-inch square baking dish with olive oil spray.
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12
Spray half of 1 sheet of phyllo.
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13
(Keep remainder covered with plastic and damp towel.)
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14
Fold phyllo in half crosswise.
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15
Place in prepared pan.
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16
Fold edges over so edges of phyllo are even with edges of pan.
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17
Spray phyllo sheet in pan.
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18
Repeat process with another phyllo sheet.
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19
Spread filling evenly over phyllo.
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20
Spray half of 1 sheet of phyllo.
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21
Place atop filling.
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22
Fold edges over so edges of phyllo are even with edges of pan.
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23
Spray phyllo sheet in pan.
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24
Repeat process with 2 more phyllo sheets.
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25
Spray half of remaining sheet of phyllo.
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26
Fold phyllo in half crosswise.
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27
Place atop phyllo in pan.
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28
Fold edges under so edges of phyllo are even with edges of pan.
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29
Spray top lightly with spray.
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30
Bake until phyllo is golden brown and filling is heated through, about 30 minutes.
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31
Blot top of phyllo with paper towels.
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32
Cut into squares and serve.
