Wild Rice Spinach Pie

1 1/2 cups chopped onion
1/4 cup olive oil
14 phyllo dough sheets
1 cup melted butter, divided
2 packages (10 oz) frozen chopped spinach, thawed and drained
6 eggs
1 1/2 cups ricotta cheese
1/2 lb feta cheese, crumbled
3/4 cup chopped fresh dill
1 tsp freshly ground pepper
1 1/2 cups cooked wild rice

Preheat oven to 350°F. Sauté onion in oil. Place 6 phyllo sheets on a jelly roll pan, brushing butter between each layer. In a large bowl, combine onion and remaining ingredients; spoon over top of phyllo sheet. Layer 8 more phyllo sheets over mixture, brushing butter between each sheet. Bake 45-60 minutes. Cool and cut into squares.

Recipe compliments of the Minnesota Cultivated Wild Rice Council