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1
mix ricotta, feta, eggs, salt and pepper
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2
Lightly saute spinach in olive oil 'til clear, add garlic if you like, the spinach - cook over low heat to get rid of most water.
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3
If using mushrooms, put dried mushrooms in water, just to cover, in microwave for a minute. let sit to moisten the mushrooms - may help to have a bowl on top to put light pressure on the mushrooms. Then cut into smaller pieces, put in spinach with mushroom water, and let water gentley evaporate.
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4
Oil (olive) bottom of lasagna or large rectangular pan, or similarly sized casserole
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5
lay 3 sheets of filo, and brush with more olive oil (or spread with fingers)
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6
Layer 3 piles of 3 filo sheets; you may want to lay them at right angle to prior layer.
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7
Then spread all or half of cheese mixture
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8
Then spread spinach mixture.
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9
if you saved some of the chees mixture put this on next, and put pieces of marinated artichokes (quarter or eight) on top.
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10
Lastly put layers of filo - 2 at a time across the top brushing olive oil between the layers.
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11
Bake 400 F for 45-60 minutes.
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12
Serve hot or cold.
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13
Do not reheat in microwave if you like your filo crispy.
