Kosher salt and freshly cracked black pepperto taste
4sheetsfrozen phyllo doughthawed
Preheat the oven to 375 degrees F.
Melt the butter in a 10-inch nonstick, oven-safe skillet over medium-high heat.
Remove 2 tablespoons of the melted butter and transfer it to a small bowl; set aside.
Add the chopped onion to the skillet of remaining melted butter. Saute the onions, stirring often, until softened; 7 to 10 minutes. Turn off the heat and allow the onions to cool slightly.
Stir the dill into the onions. Add the ricotta cheese, and eggs to the onion mixture in the skillet. Season with salt and pepper, to taste. Next, stir in the feta cheese and spinach. Mix well. Use a spatula to smooth the filling out into a nice even layer into the bottom of the pan.
Carefully lay 1 sheet of phyllo on a work surface. Cover remaining phyllo while you work to ensure it does not dry out. Using a pastry brush, lightly brush the dough with the reserved melted butter.Lay the butter coated phyllo dough over the spinach filling, folding the edges under to fit inside the skillet. Repeat for each sheet of phyllo dough. Rotate and scrunch each sheet slightly, so the edges are tucked covering all of the spinach filling.Use an extra piece if needed, but 4 sheets should be enough to cover everything.
Bake in the preheated oven for 30 minutes, or until the phyllo dough is golden brown and heat through.
Slice and serve warm.
Phyllo is paper-thin and breaks very easily when you are working with it. For best results, place any unused phyllo sheets in between two slightly damp kitchen towels before working with the sheets.
Don’t skimp on the butter. If you don’t have enough, melt some more!
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