Directions

1. Heat oven to 350ºF.
2. Line a rimmed baking sheet with parchment paper, or spray lightly with non-stick cooking spray.
3. In a large mixing bowl, add onions, diced apples, cinnamon, and nutmeg. Stir to combine.
4. Place one sheet of phyllo onto baking sheet and use a pastry brush to apply a thin layer of sour cream evenly across the entire sheet. (If your sour cream is too thick, stir in 1/2 teaspoon tap water.) Repeat two more times. Arrange half of the onion & apple mixture evenly on top of the third phyllo sheet. Sprinkle with half of the feta cheese.
5. Repeat step #4, then place two additional sheets of pastry on top of filling, applying sour cream to ONLY the first one.
6. Lightly brush the top sheet of pastry with egg wash. Use a very sharp knife to cut the uncooked pastry into even squares, then place baking sheet onto center rack of heated oven.
7. Bake for 15 to 20 minutes, or until pastry is golden brown.
8. Allow pastry to cool on rack slightly before using a spatula to transfer to a serving platter. Enjoy!

NOTES: Working with phyllo pastry can be a bit tricky, as it will dry out quickly. To help prevent this, work quickly, and keep unused phyllo covered with a damp kitchen towel as you put the dish together.

For more of Chef Becca's delicious recipes, visit http://www.itsyummi.com/