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1
Melt butter with 1/2 cup oil in a small saucepan and set aside.
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2
In a large skillet over medium heat saute mushrooms with garlic in 2 tablespoons olive oil until tender (10 minutes).
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3
Remove from heat and stir in green onions, basil, salt and pepper.
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4
Set aside.
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5
In a large bowl combine spinach, parsley and mushroom/onion mixture.
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6
Squeeze out excess liquid and stir in flour.
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7
In another large bowl mix together water and powdered milk and then beat in eggs with a fork.
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8
Stir in feta, ricotta and 1/4 cup Parmesan cheeses.
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9
Stir to combine Add cheese mixture to vegetable mixture.
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10
Drain any excess liquid from mixture and then season with salt and pepper.
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11
Preheat oven to 375-degrees F.
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12
Butter a 9 x 13-inch pan.
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13
Set aside 8-10 (or about 1/4) phyllo sheets and cover them with plastic wrap and a damp towel.
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14
Keep the remainder of the phyllo pastry covered with plastic wrap and a damp towel while working with pastry so it won't dry out.
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15
Brush each phyllo sheet with butter/oil mixture and stack in pan, brushing each with butter/oil mixture before placing in pan, stacking pastry sheet as evenly as possible.
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16
When all phyllo pastry is stacked in the pan (except for the reserved sheets) spread vegetable/cheese mixture evenly over pastry sheets.
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17
Then with the remaining pastry sheets, brush each with butter/oil mixture and then place over the spinach/vegetable filling.
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18
Brush with remaining butter/oil mixture and then sprinkle with remaining Parmesan cheese.
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19
Make slits in the pastry.
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20
(I placed the pan on a baking sheet before placing it in the oven).
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21
Bake for one hour or until done.
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22
Let sit for ten minutes and then slice into squares, garnishing with parsley sprigs if desired.
