Spanakopita

Ingredients

• 1 lb fresh spinach, washed and stemmed
• 8 oz feta cheese, crumbled
• 4 oz ricotta cheese
• 1 medium yellow onion, finely diced
• 4 scallions, thinly sliced
• 3 tbsp fresh dill, chopped
• 2 tbsp fresh flat-leaf parsley, chopped
• 3 large eggs, lightly beaten
• 1/2 tsp freshly grated nutmeg
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper
• 1 lb phyllo dough, thawed according to package directions
• 3/4 cup unsalted butter, melted
• 2 tbsp olive oil

Instructions

1. Preheat your oven to 375°F (190°C) and lightly brush a 9x13 inch baking dish with melted butter.
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. 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. 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. 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. Spread the spinach and feta filling evenly over the phyllo base, pressing gently to create a uniform layer.
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. 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. 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.