Ingredients:

  • 1 lb fresh baby spinach, finely chopped
  • 8 oz Feta cheese, crumbled
  • 1/2 cup low-fat Ricotta cheese
  • 1 bunch green onions, thinly sliced
  • 1/4 cup fresh dill, minced
  • 2 large eggs, lightly beaten
  • 1/4 tsp ground nutmeg
  • Black pepper to taste
  • 16 oz phyllo dough, thawed
  • 1/2 cup extra virgin olive oil
  • 1 tbsp sesame seeds

Instructions:

  1. Sauté the finely chopped baby spinach in a dry skillet just until wilted. Transfer the spinach to a clean kitchen towel or cheesecloth and squeeze firmly to remove at least 1/2 cup of liquid, ensuring the greens are bone-dry.
  2. In a large mixing bowl, combine the dried spinach, crumbled feta, ricotta cheese, sliced green onions, minced dill, beaten eggs, nutmeg, and black pepper. Mix until a thick, uniform paste forms.
  3. Preheat your oven to 375°F (190°C). Lightly oil a 9x13 inch baking pan.
  4. Lay one sheet of phyllo dough into the pan, letting the edges hang over. Mist lightly with olive oil. Repeat this process until you have a base of 8 layered sheets.
  5. Spread the spinach and feta filling evenly over the phyllo base.
  6. Top the filling with the remaining phyllo sheets, misting each layer with olive oil as you go. Fold any overhanging edges inward to seal the pie.
  7. Using a sharp knife, score the top layers of phyllo into 12 squares. Sprinkle with sesame seeds if desired.
  8. Bake for 45 minutes, or until the pastry is golden brown and the crust shatters when touched.