1/2 cup olive oil plus 2 table spoons of olive oil
3-4 medium onions chopped
6 cloves of garlic chopped
salt and pepper
6 packages (10 oz each) of spinach thawed and squeezed dry
1 pound of feta cheese, crumbled
1/2 - 3/4 cup parmesan cheese
1/2 cup bread crumbs
8 eggs lightly beaten
8 oz phyllo sheets thawed and thinly sliced
in skillet heat 2 Table spoons of the oil and add onino until translucent (about 3-5 minutes) add garlic and salt and pepper. cook until garlic is tender. transfer to a large bowl, stir in spinach, feta, parmesan, and bread crumbs. fold in eggs until well mixed. divide mixture evenly between two 9" springform pans . press firmly to flatten.
in large bowl gently toss sliced phyllo to separate, then toss with oil utnil coated. divide phyllo between pies, covering the tops evenly and completely.
bake in 375 until heated and topping is golden brown (about a hald hour)
this can also be frozen after the topping is on and then it would take 1 hour and 15 minutes to cook.