In Dutch oven cook potatoes and 1 1/2 teaspoons salt in enough boiling water to cover for 20 to 25 minutes or until tender; drain. Mash coarsely with potato masher. Meanwhile, in large skillet cook bacon until crisp; remove bacon and drain on paper towels. Reserve 2 tablespoons of the bacon drippings in skillet. Cook and stir onion and green onion in hot drippings over medium-high heat for 5 minutes, or until tender, but not brown. Add garlic; cook and stir 1 minute more. Remove from heat. In large bowl, combine mashed potatoes, sour cream, onion/garlic mixture, 1/2 cup of the melted butter, cooked bacon, 1 teaspoon salt, pepper, and Worcestershire sauce.
 
Place 2 sheets of phyllo dough in the bottom of a lightly greased 15x10x1-inch baking pan, over lapping slightly. Trim off excess phyllo dough.  Brush with melted butter. Repeat, using 8 more sheets of the phyllo dough, brushing with butter between layers. Top with potato mixture. Top with remaining 10 phyllo sheets, one layer at a time, brushing with butter between layers. The phyllo should go to the very edges of the baking pan.

In small bowl stir together egg white and water. Brush top of phyllo with egg white mixture for even browning. Top with extra chopped or curled green onions.  Sprinkle with paprika. Bake in 350°F oven for 40 to 45 minutes or until golden brown. (If you are not serving this immediately, cover loosely with foil, (you don't want the phyllo to get soggy). When you get to host home, uncover and reheat in oven at 350°F for 15 minutes until center is hot. Makes 12 servings.

Tips: Leftover phyllo sheets can be refrozen. Cover phyllo with moist paper towers or moist cloth towels as much as possible so that sheets don't dry out while you are working with them. This will help prevent them from breaking apart. This can be made the day before; cover tightly and refrigerate; but wait to brush with egg white until right before baking.

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