Spanakopita Recipe

Preparation

1. 1

   Prepare the Spinach

   Heat olive oil in a large skillet over medium heat. Add the chopped scallions and sauté until soft, about 2-3 minutes. Add the fresh spinach and cook until wilted, about 5-7 minutes. Remove from heat and let cool.

2. 2

   Mix the Filling

   In a large bowl, combine the cooled spinach mixture, crumbled feta, ricotta cheese, dill, lemon juice, salt, and black pepper. Mix well until combined.

3. 3

   Prepare the Phyllo Dough

   Preheat your oven to 375°F (190°C). Unroll the phyllo dough and cover it with a damp cloth to prevent drying out. Lightly grease a baking dish with olive oil.

4. 4

   Assemble the Spanakopita

   Layer 6 sheets of phyllo dough in the prepared baking dish, brushing each layer with olive oil. Spread the spinach filling evenly over the dough. Layer 6 more sheets of phyllo on top, brushing each with olive oil. Trim any excess dough hanging over the edges.

5. 5

   Bake the Spanakopita

   Using a sharp knife, cut the top layers of phyllo into squares or diamonds. Bake in the preheated oven for 30-40 minutes, or until golden brown and crispy. Let cool slightly before serving.