1 lb. phyllo
1 lb. sweet butter, melted
4 pkgs. frozen, chopped spinach thawed and squeezed out dry
1 lg. onion, chopped
1 c. grated Parmesan cheese
1 lb. Feta cheese, crumbled (rinse off if salty)
1 lb. Ricotta cheese
1/2 lb. Mozzarella cheese, grated
4 eggs, beaten
Oil

Fill: Heat a little oil in pan. Add chopped onion; fry lightly, then add spinach and turn heat off. Mix well. Put in large bowl and add rest of ingredients, except butter. Mix well. Butter your pan; add sheets of phyllo, one at a time; butter each one well. Use 1/2 pound, then add filling and add rest of phyllo, buttering each sheet. With a sharp knife, score top into diamond shaped pieces, not cut all the way through. Bake at 400 degrees in a preheated oven, using a large lasagna pan.