Spanakopita Greek Spinach Pie

🔥 Prep

• Rinse 500 g fresh spinach, remove tough stems, and roughly chop.
• Crumble 250 g feta cheese into a bowl.
• Measure 150 g ricotta cheese and add to the bowl with the feta.
• Peel and finely dice 1 yellow onion.
• Trim and thinly slice 4 stalks scallions (green and white parts).
• Peel and mince 2 cloves garlic.
• Rinse, pat dry, and finely chop 0.25 cup fresh dill and 0.25 cup fresh parsley.
• Crack 3 eggs into a small bowl and lightly beat.
• Measure 0.5 cup extra‑virgin olive oil for sautéing and brushing phyllo.
• Have 1 pack phyllo dough ready, thawed if frozen, and keep covered with a damp towel.

🔥 Cook

• 1. Heat 2 tablespoons of the 0.5 cup olive oil in a large skillet over medium heat.
• 2. Add the diced 1 yellow onion and sliced scallions; sauté for 4–5 minutes until translucent.
• 3. Stir in the minced 2 cloves garlic and cook for 30 seconds until fragrant.
• 4. Add the chopped 500 g spinach (in batches if needed) and cook, stirring, for 3–4 minutes until wilted and excess moisture evaporated.
• 5. Remove skillet from heat; let the spinach mixture cool slightly.
• 6. In a large mixing bowl, combine the cooled spinach mixture, crumbled 250 g feta, 150 g ricotta, beaten 3 eggs, chopped 0.25 cup dill, 0.25 cup parsley, 0.25 tsp nutmeg, 1 tsp salt, and 0.5 tsp black pepper; mix until well combined.
• 7. Preheat the oven to 180°C (350°F).
• 8. Lightly grease a baking pan (approximately 30×20 cm) with a little olive oil.
• 9. Lay one sheet of phyllo dough in the pan, letting the edges overhang; brush lightly with olive oil (about 1 tablespoon).
• 10. Repeat with 5–6 more phyllo sheets, brushing each sheet with oil before adding the next.
• 11. Spread the spinach‑cheese filling evenly over the layered phyllo.
• 12. Fold the overhanging phyllo edges over the filling, then continue layering the remaining phyllo sheets on top, brushing each with oil, until all sheets are used (typically 10–12 sheets total).
• 13. Brush the top layer generously with olive oil and, if desired, sprinkle a few drops of water to help crispness.
• 14. Bake in the preheated oven for 35–40 minutes until the phyllo is deep golden‑brown and crisp.
• 15. Remove from oven and let the spanakopita rest for 10 minutes before cutting.

🔥 Serve

• Cut the baked spanakopita into squares or diamond‑shaped pieces.
• Serve warm or at room temperature with a wedge of lemon on the side.
• Pair with a simple Greek salad (tomato, cucumber, red onion, olives, feta) or a dollop of tzatziki.
• Optional: drizzle a little extra‑virgin olive oil over each piece before serving.