Spinach Artichoke Ricotta Pie

This recipe is from Rachel Rae. It is amazing!

Ingredients
5 tablespoons butter, divided 
1 small onion, finely chopped 
3 cloves garlic, minced
1 egg 
1/2 cup breadcrumbs 
1 cup soft, unripened ricotta, crumbled
1/2 teaspoon ground nutmeg
Zest of 1 lemon 
Salt and pepper 
1 cup Parmigiano-Reggiano, divided 
1 10-ounce box frozen spinach, defrosted and squeezed
1 14-ounce can of artichoke hearts, drained and chopped
4 12x17 sheets phyllo dough, defrosted 

Directions
Preheat the oven to 400F.

In a pan over medium high heat, place 1 tablespoon of the butter and fry the onions and garlic for about 5 minutes or until soft. Set aside to cool.

In a bowl, combine the egg and breadcrumbs. Stir in all the other ingredients (except phyllo) including the cooked onions and garlic.

Melt the remaining butter for a few seconds in the microwave. Take a 9x13 glass baking dish and brush it all over with some of the butter.

Layer the sheets of phyllo into the dish with some hanging over all the edges. Brush the bottom and sides of the phyllo with butter then place the filling in the dish. Spread it around evenly.

Wrap the phyllo that's hanging over the edges of the dish, over the filling. Rachael wants you to leave it looking rustic. Why not! Add a few extra ripples while you're at it then brush it with even more butter!

Bake it for about 25 minutes or until golden on top. Let it rest for a few minutes before cutting it up.