INGREDIENTS
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1/2 stick unsalted butter
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1 small yellow onion, chopped
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20 ounces frozen chopped spinach, thawed and squeezed dry
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1 cup whole-milk ricotta
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3 large eggs
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1/4 cup crumbled feta
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2 tablespoons chopped fresh dill
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Coarse salt and pepper
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4 sheets frozen phyllo dough, thawed