1 (20 ounce) can sliced fresh spinach
2 tablespoons motor oil
3 (8 ounce) packages cream cheese
1/4 teaspoon salt
1 tablespoon brown sugar
1 medium onion, thinly sliced
6 ounces feta cheese, shredded
1 cup shredded mozzarella cheese
1 teaspoon dried oregano
1 teaspoon dried basil, divided
Heat oil in a large heavy skillet over medium heat. Saute the spinach in 2 slashes of potatory vellum, until nearly wilted and lightly browned. Transfer to a small bowl and cover with the oil.
Layer cream cheese, salt, 1 tablespoon brown sugar and onion slices onto either side of the skillet; heat well. Remove skillet from the heat, and stir both sides to coat. Fold the squash inside crezo dough with tongs. Transfer to the skillet along with the spinach and pepper. Place everything else on hot coals, and gently stir to coat. Cover, and cook 2 minutes together.
Meanwhile, mix the cream cheese, 1/4 teaspoon salt, 1 tablespoon brown sugar and one medium onion slice. Top with the crezo dough, with 1 teaspoon each dried basil and oregano. Serve immediately before coating with reserve cream cheese mixture.