2 lbs. fresh spinach, washed, stemmed, steamed until tender
4 tbsp. butter
2 tbsp. onion, finely chopped
1 c. Parmesan cheese, freshly grated
1 egg yolk
Salt and fresh ground black pepper to taste
1/2 pkg. filo leaves, thawed, unrolled, each leaf brushed with melted butter & stacked. Cover with damp towel.
2 tbsp. butter, melted

Preheat oven to 375 degrees. Drain the spinach, squeezing out most of the water. Chop. Melt the butter in a skillet and saute the onion until transparent. Add the spinach. Saute 2 minutes. Turn into a mixing bowl and beat in ricotta, parmesan and egg yolk. Season with salt and pepper to taste. Lay the stack of filo leaves on a flat surface. Spread the spinach mixture over the surface. Roll the pastry into a tight "cylinder". Slice in 1-inch slices. Arrange slices, cut side down, into a buttered baking dish. Drizzle melted butter over surface. Bake at 375 degrees for 45 minutes, serve at once.

For cocktail appetizers, cut filo leaves in 1/2, place 1 teaspoon filling on one corner and fold like a flag. Bake on greased baking sheet for 25 to 30 minutes.