20 ounces frozen spinach or 2 lb fresh spinach leaves, cooked and squeezed dry
1 large onion
3 tablespoons olive oil
1 lb Danish Feta cheese
16 ounces ricotta cheese or well-drained dry cottage cheese
4 eggs
1/8 tsp pepper
1 tsp dry dill weed
3/4 cup butter or margarine
1 pound filo dough (extra butter if using purchased dough)

In an electric blender add the Feta, broken into 2-inch pieces and process with ricotta cheese to break Feta into small chunks. Add eggs, pepper and dill. Process until blended. Place in a large bowl.

Add spinach to electric blender. Pulse on/off until finely chopped. Add spinach and onions to cheese mixture. Stir to mix well. Cover and refrigerate while making filo dough.

Preheat oven to 375. In a saucepan, melt butter over low heat. Butter an 9 x 13-inch pyrex baking dish. Layer one half of the filo sheets on the bottom of the dish, brushing the top of each sheet with butter. Since the sheets don't fit the size of the pan, overlap and alternate as necessary. Spoon on all the spinach mixture and continue layering until all the sheets are used. (Mom uses about 8 layers) Generously butter the top filo layer. Bake, uncovered, until golden.