Classic Greek Spanakopita with Feta and Spinach

Ingredients

• 1 pound fresh spinach, washed and chopped
• 1 cup feta cheese, crumbled
• 1 cup ricotta cheese
• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 2 tablespoons fresh dill, chopped
• 2 tablespoons fresh parsley, chopped
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 large egg, beaten

• 1 package phyllo dough, thawed
• 1 cup butter, melted

Method

1. 01
   Preheat your oven to 350°F (175°C).
2. 02
   In a skillet, heat olive oil over medium heat. Add the onions and garlic, sauté until the onions are translucent.
3. 03
   Add the chopped spinach to the skillet and cook until wilted. Remove from heat and let cool slightly.
4. 04
   In a large bowl, combine the cooked spinach mixture, crumbled feta, ricotta, dill, parsley, salt, pepper, and the beaten egg. Mix well to combine.
5. 05
   Brush a 9x13 inch baking dish with melted butter. Layer 5 sheets of phyllo dough in the dish, brushing each layer with melted butter.
6. 06
   Evenly spread the spinach and cheese mixture over the phyllo layers.
7. 07
   Top with 5 more sheets of phyllo, again brushing each layer with melted butter. Tuck in the edges to seal the filling.
8. 08
   Using a sharp knife, score the top layer of phyllo into squares or diamonds to make cutting easier after baking.
9. 09
   Bake in the preheated oven for 45 minutes, or until the top is golden brown and crisp.
10. 10
    Remove from oven and let cool for at least 10 minutes before serving.