Spanakopita with Swiss Chard and Homemade Ricotta

INGREDIENTS

• 2 tablespoons olive oil
• 1 medium onion, peeled and minced
• 12 ounces (1 large bunch) fresh Swiss chard
• salt and freshly-ground pepper
• 4 ounces feta cheese
• 4 ounces
• 2 tablespoons finely-chopped flat leaf parsley
• pinch of freshly-grated nutmeg
• 1 large egg, at room temperature
• 1/2 tablespoon lemon juice
• 16 sheets phyllo dough, thawed, if frozen
• Melted butter (about 2-3 tablespoons)