Spanakopita

Preheat oven to 350 degrees F (175 degrees C). Lightly oil a baking sheet.

Wash spinach thoroughly, chop fine. Also chop dill, parsley, and onion, toss together in a large bowl.

Then add eggs, feta cheese, ricotta cheese, Parmesan cheese, and salt and pepper. Toss together with your hands. Make sure all ingredients are tossed together well.

Melt butter in a small saucepan or microwave, then cool. Cover Phyllo stack with a dampened kitchen towel. Phyllo is much easier to work with if it does not dry out.

Take one Phyllo sheet from stack and arrange on a clean flat work surface (keeping remaining sheets covered) and brush with some butter. Top with another Phyllo sheet and brush with more butter. Cut buttered Phyllo sheets in half so you have two long thinner sheets.

Put a heaping spoonful of filling near one corner of a strip on end nearest you, then fold corner of Phyllo over to enclose filling and form a triangle.

Continue folding strip (like a flag), in a triangular shape. Put triangle, seam side down, on a large baking sheet and brush top with butter. Make more triangles, using all of your filling. (You may have some left over Phyllo.)

Bake triangles in the oven until golden brown, about 30 minutes, remove from baking sheet and let cool.