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1
Preheat the oven to 375 F.
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2
In a skillet with a 10 cooking surface, melt half of the butter over medium heat.
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3
Add the onion and saute until softened, about 5 minutes.
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4
Remove from heat and let it cool slightly.
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5
Meanwhile, squeeze the water from the defrosted spinach.
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6
Do this very wellI used a potato ricer, or you could squeeze a handful at a time between your fists.
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7
Water is not your friend in this recipe.
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8
In a large bowl, stir together the squeezed-dry spinach, ricotta, eggs, feta, dill, salt and pepper.
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9
Stir in the diced onion and the drippings from the skillet.
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10
Next, scrape all of the mixture back into the skillet in a smooth layer.
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11
Melt the remaining half of the butter in a small dish in the microwave (heat it for 30 seconds or more if needed) and have it ready with a small pastry brush.
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12
Layer one sheet of phyllo dough on top of the spinach in the skillet (keep the rest of the phyllo dough covered to prevent drying out while you work).
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13
Brush the layer with butter.
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Next, layer another sheet of phyllo in the opposite direction to fully cover the spinach.
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15
Again, brush with butter.
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16
Finally, crumble the last 3 sheets of phyllo over the top of the dish.
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17
The more crumpled the top, the more flaky layers there will be.
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18
Drizzle the remaining butter on top.
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19
(In case youre tempted, dont skimp on the butter: phyllo without butter tastes like raw flour).
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20
Bake in the oven for 35-45 minutes, until the dough is golden brown and crispy.
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21
Serve hot or warm.
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22
Recipe is slightly adapted from Martha Stewarts Everyday Food.
