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1
Heat oil in a large nonstick skillet over medium-high heat until hot.
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2
Add onions, stirring often, and cook until start to brown and soft, 6 to 8 minutes.
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3
Stir in mushrooms and cook for about 3 minutes.
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4
Pour in stock, cook until most of liquid has been evaporated and mushrooms turn into brown, about 10 minutes.
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5
Stir in spinach, minced garlic and sun-dried tomato and mix until well combined.
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6
Remove from heat and set aside.
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7
Beat egg whites and egg lightly.
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8
Add shredded cheese to egg mixture and mix thoroughly.
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9
Add spinach mixture to egg and cheese mixture and stir until mixed well.
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10
Preheat oven to 400F (200C).
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11
Layer 6 sheets on bottom of a 9 by 13-inch baking dish coated with cooking spray, coat each layer lightly with cooking spray or brush with oil and sprinkle about 1 teaspoon dry bread crumbs.
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12
Place half of spinach mixture on top.
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13
Put another 6 sheets of Phyllo, still cooking spray and bread crumbs in between each layer.
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14
Spread remaining spinach mixture over.
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15
Top with 12 sheets of phyllo, sprayed lightly with spray and sprinkled with crumbs between each layer.
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16
Seal edges like a normal pie crust.
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17
Spray top lightly with spray or brush with oil.
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18
Using a sharp knife cut through top layer in pattern you want.
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19
Bake in preheated oven for 15 minutes.
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20
Lower temperature to 350F (180C) F, and continue baking for another 15 to 20 minutes or until pastry is golden and brown completely.
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21
Let cool on wire rack for about 5 minutes.
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22
Cut into squares and serve hot.
