Spanakopita

Ingredients

• 2 pounds fresh spinach
• 1 cup crumbled feta cheese
• 1/2 cup ricotta cheese
• 1/4 cup grated Parmesan cheese
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 2 eggs
• 1/4 cup fresh dill, chopped
• 2 tablespoons fresh parsley, chopped
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon nutmeg
• 8 sheets phyllo dough
• 1/2 cup melted butter
• 2 tablespoons olive oil

Instructions

1. Heat olive oil in a large skillet over medium heat and sauté the chopped onion until softened, about 3 minutes
2. Add minced garlic and cook for 1 minute until fragrant
3. Add fresh spinach in batches, stirring until wilted completely
4. Transfer cooked spinach to a colander and squeeze out excess moisture using the back of a spoon
5. In a large bowl, combine the squeezed spinach, feta cheese, ricotta, Parmesan, dill, parsley, salt, pepper, and nutmeg
6. Beat the eggs and stir into the spinach mixture until well combined
7. Preheat oven to 375°F (190°C)
8. Brush a 9x13 inch baking dish with melted butter
9. Layer 4 sheets of phyllo dough in the dish, brushing each sheet with melted butter
10. Spread the spinach and cheese filling evenly over the phyllo layers
11. Top with remaining 4 phyllo sheets, brushing each with melted butter
12. Score the top layer into squares or triangles with a sharp knife without cutting all the way through
13. Bake for 35-40 minutes until the top is golden brown and crispy
14. Allow to cool for 5-10 minutes before serving

Notes

• Thoroughly squeeze out moisture from cooked spinach to prevent a soggy spanakopita
• Keep phyllo dough covered with a damp towel while working to prevent it from drying out
• Brush each phyllo sheet generously with butter for maximum crispiness
• Use parchment paper under the phyllo for easier cleanup
• Score the top before baking so pieces will cut cleanly when cooled
• Spanakopita can be frozen unbaked for up to 3 months; bake directly from frozen, adding 10-15 minutes to baking time
• Best served warm or at room temperature