16 ounces ricotta cheese or well-drained dry cottage cheese
4 eggs
1/8 tsp pepper
1 tsp dry dill weed
3/4 cup butter or margarine
1 lb purchased filo dough
additional butter if using purchased dough
STEP BY STEP:
Add onion, cut into 1-inch pieces, to work bowl. Pulse on/off until
finely chopped
In a skillet, heat oil over medium heat
Add onions and sautˇ until limp and transparent. Do not let the onions brown. Remove from heat and set aside.
Rinse Feta cheese under cold water to remove some of the salt. Pat dry with paper
towel
Add Feta, broken into 2-inch pieces, to work bowl and process with ricotta cheese to break Feta into small chunks
Add eggs, pepper and dill. Process until blended. Remove to a large bowl
Add spinach to work bowl. Pulse on/off until finely chopped, but not purˇed. Add spinach and onions to cheese mixture. Stir to mix well. Cover and refrigerate while making filo dough
Preheat oven to 375. In a saucepan, melt butter over low heat. Butter an 9 x
13-inch pyrex baking dish
Layer one half of the filo sheets on the bottom of the dish, brushing the top of each sheet with butter
Since the sheets donÕt fit the size of the pan, overlap and alternate as necessary
Spoon on all the spinach mixture and continue layering until all the sheets are used
