Saute diced onions in butter with a little garlic. You do not want to brown the onions so cook on a low temperature. Season with salt, pepper, lemon zest, and lemon juice. Then add in chopped spinach – you only want to wilt the spinach. Season with a little paprika and more lemon juice. Then remove off the heat and allow to cool.
Once the mixture is cooled mix with ricotta (I used buffalo ricotta because there was some available in Waitrose.) Taste and season with more lemon juice, salt, pepper or paprika as you like. Grate a little mozzarella and mix in, then stick into the fridge to cool.
Defrost your phyllo sheets. Once defrosted, melt some butter for brushing. Take a phyllo rectange and brush one half with butter, and then fold the other half over to make a square. Brush with butter. Add one more layer (half a rectangle) and brush with butter. Then spoon some of your ricotta mixture onto the phyllo sheet and fold over. You could make a triangle or sausage shape. Or if you’re me… go free form! As long as there are no holes or gaps its all good. Brush a little more butter on and then stick into the oven to bake. Remove when the phyllo is browned. Take care its not burnt. I flipped my phyllo parcel over mid-way through as the bottom cooked quicker than the top.
Afterwards remove and eat up! I ate my parcel with some of the salsa from before and it was yum!!