Spanakopita

Instructions

1. Prepare the Filling:

2. In a large skillet, heat the olive oil over medium heat. Add the chopped onions and garlic and sauté until they become translucent, about 3-4 minutes.

3. Add the chopped spinach to the skillet and cook until wilted and most of the moisture has evaporated, about 5-7 minutes.

4. Remove the spinach mixture from the heat and allow it to cool slightly.

5. In a mixing bowl, combine the cooled spinach mixture, crumbled feta cheese, ricotta cheese, Parmesan cheese, beaten eggs, chopped dill (if using), salt, and pepper. Mix everything together until well combined. Set the filling aside.

6. Prep the Phyllo Dough:

7. Preheat your oven to 350°F (175°C).

8. Unroll the phyllo pastry sheets and cover them with a damp kitchen towel to prevent them from drying out while you work.

9. Assemble the Spanakopita:

10. Brush a 9x13-inch baking dish with melted butter or lightly grease it with cooking spray.

11. Lay one sheet of phyllo dough in the bottom of the dish and brush it with melted butter. Repeat this process, layering and buttering each sheet, until you have about 8 sheets layered.

12. Add the Filling:

13. Spread the spinach and cheese filling evenly over the layered phyllo sheets in the dish.

14. Top with More Phyllo:

15. Layer the remaining phyllo sheets on top of the filling, buttering each sheet as before. Ensure the top layer is well-buttered.

16. Score and Bake:

17. Using a sharp knife, score the top layers of phyllo into serving-size pieces or triangles. This will make it easier to cut after baking.

18. Place the baking dish in the preheated oven and bake for 45-55 minutes, or until the spanakopita is golden brown and crispy.

19. Serve:

20. Remove from the oven and let it cool slightly before cutting along the scored lines. Serve warm.