Mushroom, Spinach and Cheese Torta
Ricotta and spinach are layered between phyllo dough. Sesame seeds can be substituted with poppy seeds.
Preheat oven to 375 degrees F (190 degrees C).
Saute onion and garlic in oil in large saucepan until onion is translucent.
Add mushrooms and spinach and continue cooking until mushrooms have released their juices and spinach has wilted.
Continue cooking until liquid has evaporated.
Remove from heat.
Beat eggs slightly in large bowl.
Add ricotta and parmesan sour cream bread crumbs and parsley to eggs.
Drain excess liquid from vegetables then add to cheese mixture.
Stir until well blended.
Brush some of melted butter on large baking sheet.
Count out 6 phyllo leaves and carefully lift them up and lay flat on buttered baking sheet.
Spread filling over middle of leaves leaving a 3 inch border all around.
Brush edges with butter.