1 lb. filo (strudel dough "leaves")
3 sticks butter (or a little less, depending upon individual taste)
2 or 3 eggs
1 1/2 lb. Ricotta cheese (or cottage cheese)
16 oz. cream cheese
1 1/2 c. Parmesan cheese, grated
1 sm. onion, sauteed
Salt and pepper to taste
(Basil or dill weed might also be used for flavor)

Divide package of filo in half. Layer filo strudel leaves in buttered 13 x 10 inch pan. Brush each leaf with melted butter. Combine remaining ingredients: eggs, cheese, onion and salt and pepper to make filling. Spread filling over leaves. Layer remaining half of leaves over filling. Brush top leaf generously with melted butter. Fold strudel leaves at the edge in such a manner that filling does not touch pan. Bake at 325 degrees, 45 to 60 minutes, until golden brown and until it shrinks away from ends of pan. Cool for a few minutes and cut into squares. Serve warm. May be prepared ahead of time, frozen and baked later. Above quantity could be baked in two 13 x 9 inch pans.