Ham and Spinach Pie

With the exception of the phyllo dough, which I always have on hand, this ham and spinach pie recipe is made entirely from Easter dinner leftovers. One of my neighbors traded me four freshly caught trout for a slice! —Teena Petrus, Johnstown, Pennsylvania

3 tablespoons butter, divided

1 medium onion, halved and sliced

8 ounces sliced fresh mushrooms

1 garlic clove, minced

1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry

6 sheets phyllo dough (14x9 inches)

2 cups finely chopped fully cooked ham

1 cup shredded mozzarella cheese

3 large eggs, beaten

Optional: Salt and pepper to taste

Directions at tasteofhome.com

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