Spanakopita

Instructions

1. 1

   Preheat your oven to 375°F (190°C) and lightly brush a 9x13 inch baking dish with melted butter.

2. 2

   Heat olive oil in a large skillet over medium heat. Add the diced onion and sauté until softened and translucent, about 5 minutes. Add the spinach in batches, cooking until completely wilted, about 3-4 minutes. Transfer to a colander and let cool.

3. 3

   Once cooled, squeeze the spinach mixture firmly with your hands or press with paper towels to remove as much liquid as possible—this is crucial for a crispy spanakopita.

4. 4

   In a large bowl, combine the squeezed spinach, crumbled feta, ricotta, scallions, dill, parsley, beaten eggs, nutmeg, salt, and pepper. Mix thoroughly until well combined.

5. 5

   Unroll the phyllo dough and cover with a damp kitchen towel to prevent drying. Layer 8 sheets of phyllo in the prepared baking dish, brushing each sheet generously with melted butter before adding the next.

6. 6

   Spread the spinach and feta filling evenly over the phyllo base, pressing gently to create a uniform layer.

7. 7

   Layer the remaining phyllo sheets on top, brushing each sheet with melted butter. Tuck any overhanging edges into the sides of the dish.

8. 8

   Using a sharp knife, score the top layers of phyllo into 12 squares or diamonds, cutting only about halfway through to allow steam to escape.

9. 9

   Bake for 40-45 minutes until the top is deeply golden brown and crispy. Allow to cool for 10 minutes before cutting through completely and serving.