Spanakopita (Greek Spinach Pie) Recipe

Set your oven to 350°F (175°C) to prepare it for baking the spanakopita.

Heat a skillet over medium heat, add a drizzle of olive oil, and cook the finely chopped onion until translucent, about 5 minutes. Add the minced garlic and cook for an additional minute. Remove from heat and let cool slightly.

In a large bowl, combine the drained spinach, crumbled feta, ricotta cheese, sautéed onion and garlic, chopped dill, and the beaten egg. Season with salt and pepper to taste, then mix thoroughly until all ingredients are evenly incorporated.

Lay phyllo dough sheets on a clean, dry surface. Keep unused sheets covered with a damp kitchen towel to prevent them from drying out.

Brush the baking dish bottom with melted butter. Place one sheet of phyllo dough into the dish, letting the edges hang over the sides. Lightly brush this sheet with melted butter.

Continue layering 6 to 8 more sheets of phyllo, brushing each sheet lightly with melted butter and overlapping them evenly.

Spread the spinach and cheese mixture evenly over the layered phyllo dough in the baking dish.

Fold the overhanging phyllo edges over the filling. Then, carefully lay approximately 5 more sheets of phyllo dough on top, brushing each one with melted butter.

Using a sharp knife, cut the top sheets of phyllo into squares or diamond shapes to facilitate serving after baking.

Brush the top with a generous amount of melted butter and sprinkle lightly with salt for flavor and crispness.

Place the dish in the preheated oven and bake for 35 to 45 minutes, or until the top is golden brown and crisp.

Allow the spanakopita to cool slightly after baking to set before slicing and serving.