Eat the Weeds: Spanakopita with Lamb's Quarters

Lamb's Quarters are closely related to spinach, have a very similar flavor, are abundant, and grow all across the United States. You've probably been pulling them out as a weed for years. Let's eat them!
Spanakopita Tart with Lamb's Quarters
Adapted from a recipe from Eating Well Magazine
You can also substitute frozen greens for fresh in this recipe, and saute rather than blanch and chop. Completely up to you.
4 tablespoons extra-virgin olive oil, divided
1 medium yellow onion, diced
1 teaspoons salt, divided
16 cups lambs quarters, spinach or other greens, (about 1 pound), tough stems removed, coarsely chopped
1 cup ricotta cheese, fat content of your choice
1/3 cup crumbled feta or goat cheese
3 large eggs
1 to 2 tablespoons chopped fresh dill, or 1-2 teaspoons dried
½ teaspoon freshly ground pepper
¼ teaspoon ground nutmeg
½ cup sun-dried tomatoes, finely chopped (not oil-packed)
2 tablespoons butter, melted
One roll (9-by-14-inch) phyllo dough, thawed according to package directions. (Save second roll for another use).
Preheat oven to 325. Line a cookie sheet or half sheet pan with a piece of parchment or tinfoil. Lightly grease if using tinfoil.
Blanch lambs quarters in boiling water for 1-2 minutes. Drain, cool in ice water, then squeeze out moisture and chop fine.
Mix greens with eggs, ricotta, feta or goat cheese, sun dried tomatoes (I leave them pretty chunky), dill, black pepper, nutmeg, and 3/4 tsp of salt together in a large bowl.
Saute onions over medium heat in a couple of tablespoons of olive oil and a good pinch of salt until translucent and starting to brown a bit on the edges, about 5 minutes.
Add your onions to your greens, along with your dried tomatoes. Stir well.
Combine melted butter and 2 additional tablespoons of olive oil together in a small bowl.
On your sheet pan, lay out two sheets of phyllo dough, overlaping some portions, to fit the length of the sheet. Using a pastry brush (I like the silicone ones - easier to clean), brush the sheet LIGHTLY with your butter/oil mixture. Add a second two layers of phyllo, off set from the first so that now the entire sheet pan is covered, and repeat. Continue until you have used up all the layers of phyllo in the roll, alternating back and forth to keep coverage fairly even.
Dump filling into the middle of your oiled phyllo dough. Arrange so its roughly rectangular/oval in shape and in an even layer, leaving a couple of inches of dough uncovered around the entire edge.
Fold edges of phyllo over the edge of the filling, so that the edges are covered, but the middle is still open. If you have any butter/oil mixture left, apply it to this rolled edge.
Place on the middle rack of your preheated oven and bake for 40-45 minutes, or until the center is hot and bubbly and the edges are crispy and browned.
Remove from oven, let cool 5 minutes, slice and serve.

[@Songo555]

Like you, I've always been kind of weary of trying out weeds that are supposedly edible. This sounds so good, though! I'd definitely give this a try if it was served to me.