Spinach Ricotta Pie

You will need gollash pastry sheets (phyllo pastry sheets). You can buy those frozen from the super market - I prefer sonbola brand. Thaw it out in the fridge a couple of hours in advance.

Filling:A bundle of spinach, wash, boil and let dry.
Once spinach is mostly dry, chop up small onion (tiny) and two cloves of garlic. Saute that with generous amount of butter. Add salt and pepper cautiously.

Let that cool down before adding approximately 1 cup of Ricotta.

Now, butter the bottom of pie dish.

Melt some butter in a pan, which u will use to brush each layer.

Spread first layer on the dish. Let half of it hang out from the 12 o'clock side. Brush butter. Spread layer 2, let half of it hang from 3 o'clock side, brush with butter. Repeat until layer 4.

You should have a basket of phyllo which you can then place filling in the middle. Close by bringing over each side that you let hang. Don't forget to butter them as well! Place one final sheet one the top and tuck the sides of that under the bottom layer.
You should have a smooth look from the top. Cut pie into slices, Brush with a beaten egg, bake until golden brown.