3/4 lb. ground beef
1 med. onion, diced
15 to 16 oz. Ricotta cheese
10 oz. pkg. frozen, chopped spinach, thawed and squeezed dry
8 oz. Mozzarella cheese, shredded
1/2 tsp. salt

Brown ground beef and onion; drain fat. Add cheese, spinach, Ricotta, and salt. Mix. 1/2 c. melted butter

Layer phyllo leaves, one at a time, around in a pie pan, overlapping leaves 4 to 6 inches over edge. Brush each leaf with melted butter. Put in filling and fold over leaves to cover the top. Brush with butter. Bake at 350 degrees for 30 to 40 minutes.