This is my adaptation of my great-grandmothers, who was from Greece. Of course, she made her own phyllo, but I'm not quite that ambitious. I also added the parmesan and mozzarella. I love this dish because it's comfort food to me, but also because, while it takes some time to prepare and an hour to bake, you can make it far ahead and refrigerate or freeze until you need it. I usually make (2) at a time, and freeze 1 1/2 of them after baking for "quick" suppers.