Deep Dish Spanakopita

2/3 cup chopped onion
1 1/2 cups sliced mushrooms
1 1/2 tablespoons lemon juice
Black pepper
White pepper
Pinch of nutmeg
6 ounces spinach, cleaned and torn into smaller pieces
8 ounces mild feta cheese, crumbled
1/2 cup ricotta cheese
1 egg, slightly beaten
3 tablespoons melted butter
8 sheets phyllo dough
Oven:  400º

Sauté onion and mushroom in a little water until tender, adding lemon juice, black
pepper, white pepper, and nutmeg while cooking. Remove from heat and stir in spinach.  Add feta, ricotta, and egg, mixing gently.  Cut phyllo leaves in half. Brush each leaf very lightly with butter, placing one on top of another in a square casserole until half the leaves are used. Spoon spinach-cheese mixture onto bottom layer.   Repeat buttering and layering process ending with layer of dough.  Trim edges of phyllo to fit the baking dish. Bake for 25 minutes, or until golden.

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