Ingredients
1/4 cup butter, cubed1/4 cup olive oil1/2 pound sliced fresh mushrooms1 medium onion, sliced3 garlic cloves, minced1 package (10 ounces) fresh spinach, trimmed and coarsely chopped1 tablespoon lemon juice1 teaspoon dried basil1 teaspoon dried oregano1 package (16 ounces, 14x9-inch sheet size) frozen phyllo dough, thawed2 cups shredded part-skim mozzarella cheese1 cup crumbled feta cheese3 medium ripe tomatoes, sliced1/2 cup seasoned bread crumbs
Preparation
In a large skillet, melt butter. Transfer to a small bowl; add oil and set aside. In the same skillet, saute the mushrooms, onion and garlic until tender. Add spinach; saute until wilted. Add the lemon juice, basil and oregano; set aside.
Brush a 13x9-in. baking dish with butter mixture. Place 1 sheet of phyllo dough in baking dish; brush lightly with butter mixture. (Keep remaining phyllo covered with a damp towel to prevent it from drying out.) Repeat layers with remaining phyllo, brushing each layer.
Top with the spinach mixture; sprinkle with cheeses. Coat both sides of tomato slices with bread crumbs; arrange over top. Bake at 375° until cheese is melted and crust is golden brown, 25-30 minutes.
