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1.
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Heat 3 tablespoons of the olive oil over medium heat in a large, preferably nonstick, skillet and cook the onions until soft and lightly golden, or 10 to 12 minutes.
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Stir as you cook them.
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Remove from the heat and set aside.
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2.
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Combine the cheeses, yogurt, remaining olive oil, cooked onions, and dill.
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Beat the eggs lightly and add to the mixture, mixing well.
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Season with salt and pepper.
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3.
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Have the phyllo ready.
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Place the sheets in front of you and, using a sharp knife, cut lengthwise into 4 equal columns.
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Stack them, and keep the stack covered with a dry kitchen towel and then over that a damn kitchen towel.
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Preheat the oven to 350F, and lightly oil 2 baking sheets.
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14
4.
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Remove 1 strip of phyllo, brush it lightly with olive oil, and place another strip on top.
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Brush that with oil, too.
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Place a teaspoon of the filling in the lower right-hand corner of the phyllo, about 1/2 inch from the edge.
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Fold up the right corner to form a right triangle, and continue folding, the way one folds a flag.
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Place seam side down on the baking sheet.
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Continue until the phyllo and filling are used up.
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Bake in the center of the oven for 12 to 15 minutes, or until puffed and golden.
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Serve warm.
