2 8 oz. Ricotta cheese
2 eggs
1 c. Feta cheese, or more
1 lg. frozen spinach, thawed, drained & squeezed dry
1 pkg. phyllo
1 onion. chopped
1 tbsp. chopped parsley
Salt, pepper to taste
1 c. melted butter

Preheat oven to 350°F. In a bowl, mix Ricotta and eggs. Stir in crumbled Feta. Add chopped onion and spinach. Layer cookie sheet with phyllo dough. Butter eat sheet till half of the package is used. Pour the cheese mixture over the dough layers and spread evenly. For added flavor, sprinkle with Parmesan cheese over this. Layer again with phyllo buttering each layer to finish the remainder of the package. Refrigerate 1 hour. Then cut into 2 inch squares and bake till golden brown. Use pan the size of phyllo dough to eliminate trimming. Good reheated in oven at low temperature.