Roughly chop the fresh spinach, then steam, drain, and squeeze dry.
Chop sweet onion and green onion – tops and white – and sauté in oil until tender.
In a large bowl, mix spinach, onions, cheeses, Italian seasoning, salt and pepper, and egg until thoroughly blended.
Cook bacon and drain oil, pat dry, and chop to incorporate in the cheese mixture.
Quarter and seed tomatoes, then place in a small sheet pan and drizzle with olive oil. Bake at 400° for 15 minutes.
Remove from oven and small dice before adding to cheese mixture.
Brush a 9x13 baking pan with melted butter.
Line pan with 8 phyllo sheets, brushing each sheet with butter.
Spread cheese mixture evenly over the top of the dough.
Place the remaining sheets and repeat the process of brushing each layer with butter.
Make sure the top layer is brushed, especially the edges.
Bake at 375° for 40-50 minutes or until the top is golden brown.
Allow the pie to cool for about 15 minutes to set before cutting.
