SPINACH AND RICOTTA PIE

This dish was very flavorful and delicious.  I though it was a great main dish but my husband felt like it was more of a side so it's included under both tabs.

1 roll of phyllo dough (two rolls in a box)
olive oil
1 teaspoon minced garlic
1/2 onion, chopped
1 bag fresh baby spinach leaves
1 cup ricotta cheese
1/4 cup grated parmesan cheese, plus more for top
2 eggs
1 teaspoon lemon juice
1/2 teaspoon red pepper flakes
paprika

Divide phyllo sheets and half, place half in the bottom of a greased 9x13 pan.
In a large skillet heat 2 tablespoons of olive oil on medium.  Cook onions and garlic until translucent and soft.  Add spinach and cover, cook spinach until completely soft and wilted.  
In a bowl combine ricotta, parmesan, eggs, lemon juice, red pepper flakes and spinach mixture.  Spread mixture over phyllo dough evenly.  
Crumple up remaining half of phyllo sheets and place on top of mixture.  Drizzle olive on top of phyllo sheets and sprinkle with parmesan and paprika.
Bake at 375* for 30 minutes.