1 (1 lb.) pkg. Phyllo pastry sheets, thawed
1/2 lb. butter, melted
2 (10 oz.) pkgs. frozen spinach, thawed & squeezed dry
1 sm. onion, finely chopped
8 oz. feta cheese, crumbled
15 oz. container Ricotta cheese
4 eggs, lightly beaten
1 lg. bunch fresh dill, chopped or 4-5 tbsp. dill weed

Mix the ricotta and feta cheeses together in a bowl. Mix in the eggs, spinach, onion and dill.

Unfold the phyllo pastry carefully and cover with a slightly damp dish towel. Remove one sheet at a time of the pastry and carefully spread in a large rectangular baking pan (one large enough to accommodate the size of the pastry, but you may have to fold the pastry around the edges, you will not notice it after it's cooked).

Butter every second sheet until you have used about 1/3 of the pastry. Spread 1/2 of cheese mixture over the pastry and continue adding and buttering sheets until you use about 1/3 more of the pastry. Finish off with the remaining 1/3 of the sheets, still buttering every second sheet. Pour any remaining butter over the top of the pie. Bake at 350 degrees until browned and puffy, between 35 to 45 minutes. Let stand about 10 minutes to cool and then cut into squares and serve.

Brush the pastry sheets with the melted butter and a pastry brush.