What’s Needed for This Recipe
- A pack of phyllo pastry at room temperature
- A pound of chopped baby spinach
- Six thinly sliced scallions
- Two bunches of finely chopped fresh dill
- One pound of feta cheese
- 15 ounces of full-fat ricotta cheese
- Three beaten eggs
- 2 separate cups of olive oil
- Half a teaspoon of salt
- Black pepper to taste
Preparing the Spanakopita
Heat the oven to 450 degrees. In a large bowl, combine the cheeses, spinach, scallions, and dill, and combine the mixture with your hands. Sample the mixture and add some salt and pepper to taste. Mix in the eggs and a cup of olive oil. Rub some olive oil on an 18” x 13” x 1” baking tray. Place three sheets of phyllo on the pan and drizzle with olive oil. Place another sheet on each side of the pan hanging halfway out of it.
Spread all of the pie filling onto the sheets and cover it with the hanging pie crusts. Cover half the pie with another three sheets of phyllo and tuck the remaining parts under the pie. Repeat the process on the other side. Crumble the remaining phyllo sheets one at a time on top of the pie and drizzle with olive oil.
Bake, Serve & Enjoy
Slice the pie into 12 equal pieces and place the pie in the oven, lowering the temperature to 350. Bake the pie for an hour and until it’s golden on top. Allow the spanakopita to rest for 20 minutes so the filling can set. It’s best to serve it when it’s only slightly warm and it pairs beautifully with tzatziki sauce, although the pastry is quite rich on its own.