This is a simple and easy-to-make version of Greek Spanakopita without spinach. Hands-on time is less than 20 minutes; bake time 50 minutes. In this version, I use extra virgin olive oil for brushing over the filo dough (healthier than butter) but you can use melted butter if you prefer.
4 medium onions (chopped fine)
½ cup extra-virgin olive oil (divided)
½ teaspoon salt
3 large eggs
2/3 cup milk
12 ounces whole-milk ricotta cheese
14 ounces feta cheese (crumbled)
1½ teaspoons caraway seeds
2 teaspoons fresh lemon juice
½ cup fresh dill (chopped fine)
1/3 cup fine semolina flour
½ teaspoon freshly ground black pepper
6 sheets filo dough (thawed)
Preheat oven to 375 degrees. Put oven rack in lowest position.
In a large frying pan over medium heat, sauté onions with 2 tablespoons of the oil. Add salt, cover, and cook until softened but not browned: about 10 minutes. Set aside to cool.
Whisk eggs and milk in a bowl. Stir in cheeses, caraway, lemon juice, dill, semolina, pepper, and 2 tablespoons of the oil. Stir in onions into this mixture.
Prepare a 9-inch baking pan with cooking spray.
Transfer 1 filo sheet from package to a work surface; cover remaining filo with a damp kitchen towel. Brush filo sheet with oil and ease into pan with at least 2 inches hanging over sides. Repeat with 3 more filo sheets covering pan bottom and sides with plenty of overhang (they’ll overlap). Spoon filling into pie.
Oil sheet 5 of filo and lay on top of filling, rumpling filo artfully over entire top and especially in the center. Top with sheet 6, rumpling it the same way. Fold overhanging filo back over pie (it will break a little) and dab any dry spots with oil.
Bake pie until golden brown, about 50 minutes. Remove from oven and cover with foil to prevent burning. Return to oven and bake for another 15 minutes. Remove and let cool for 20 minutes. To serve, cut pie into wedges and serve warm or at room temperature.