Tonawanda News — In a large mixing bowl, combine the feta and eggs until just mixed. Add the cooled spinach mixture and mix until just combined.
Spray a 9-by-12-inch oven pan with nonstick cooking spray.
Spray two phyllo sheets with cooking spray. Cut each sheet into 4-by-4-inch squares.
Place half of the squares onto prepared sheet pan and add two tablespoons spinach mixture onto each square. Whip ricotta cheese in a bowl to smooth. Dollop a tablespoon or two onto the center of each spinach mound and cover with the remainder of the spinach mixture so each square has an even amount. Press with a spatula to flatten.
Layer the remainder of the squares over the spinach mixture, making sure to spray the top of each with cooking spray.
Bake in a preheated 350-degree oven until the pita turns a deep golden brown, about 20 to 25 minutes.
Makes 12 individual servings, with two squares per person.Jim Bailey is the author of "The Yankee Chef" cookbook, and writes from his home kitchen in Bangor, Maine. He can be reached at firstname.lastname@example.org.