8 phyllo pastry leaves
1 bunch fresh broccoli
1/4 c. butter
1/2 c. onion, finely chopped
3 eggs
1 lb. Ricotta cheese
1/4 c. parsley, chopped
1/2 tsp. salt
1/2 c. butter, melted

Saute onion in 1/4 cup butter until golden. Par-cook broccoli. Beat eggs; add to cheese. Add broccoli, onions and parsley. Line 9-inch pie dish with 6 phyllo dough. Butter with melted butter each sheet. Pour in filling. Put remaining phyllo on top. Cut into 6 or 8 pieces. Bake 40 to 45 minutes at 350 degrees. Cool 10 minutes.