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1
Position a rack in the middle of the oven.
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2
Preheat the oven to 350F.
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3
Butter a 9-by-13-by-2-inch baking dish.
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4
Layout the phyllo pastry sheets and stack them.
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5
Use plastic wrap to roll up and tightly rewrap any leftover phyllo and refrigerate it for up to 1 week.
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6
Using the bottom of the baking dish as a guide, use kitchen scissors to cut 6 pieces of phyllo that are 1 inch larger all around than the baking dish.
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7
Immediately cover the cut sheets of phyllo completely with a damp dish towel.
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8
Set aside while you make the filling.
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9
Make the filling: In a medium skillet, heat the olive oil over medium heat for about 1 minute.
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10
Add the onions and cook until they soften, about 5 minutes, stirring often.
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11
Set aside.
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12
Rest a strainer over a medium bowl, put the spinach in the strainer, and use a large spoon to press firmly on the spinach to press out the liquid.
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13
Discard the liquid.
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14
In a large bowl and using a large spoon, stir the onions, drained spinach, ricotta, feta, Jack cheese, eggs, dill, parsley, salt, and pepper together to combine them.
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15
Spread half of the filling in the baking dish.
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16
Place 2 pieces of the phyllo pastry on top of the filling in the dish.
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17
Brush the pastry lightly with melted butter.
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18
Top with one more piece of phyllo.
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19
Tuck any overhanging edges under to form a smooth edge that neatly covers the filling.
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20
Spread the remaining filling over the phyllo.
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21
Top with 2 more pieces of phyllo and brush them lightly with butter.
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22
Top with the remaining phyllo sheet and brush it with butter.
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23
Use a sharp knife to mark 12 squares by cutting through the top layers of pastry.
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24
Bake until the topping is golden and the filling is bubbling gently, about 45 minutes.
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25
Use a sharp knife to cut through the marked squares and a spatula with a wide blade to remove and serve the squares.
