Ingredients:

  • 2 tablespoons olive oil
  • 1 large onion, finely chopped
  • 2 cloves garlic, minced
  • 1 kg fresh spinach, thoroughly washed and chopped
  • 250g feta cheese, crumbled
  • 250g ricotta cheese
  • 3 large eggs, lightly beaten
  • 1/4 cup chopped fresh dill
  • 1/4 cup chopped fresh parsley
  • 1/4 teaspoon ground nutmeg
  • Salt and freshly ground black pepper to taste
  • 450g frozen phyllo dough, thawed
  • 1 cup (2 sticks) unsalted butter, melted

Instructions:

  1. Sauté onion and garlic in olive oil until softened. Add spinach and cook until wilted, removing excess moisture if necessary. Cool slightly.
  2. In a large bowl, combine the spinach mixture with feta, ricotta, eggs, dill, parsley, nutmeg, salt, and pepper. Mix well.
  3. Lightly grease a 9x13 inch baking dish. Layer half of the phyllo sheets, brushing each sheet generously with melted butter.
  4. Spread the spinach mixture evenly over the phyllo layers.
  5. Layer the remaining phyllo sheets over the filling, brushing each sheet generously with melted butter.
  6. Score the top layers of phyllo into diamond or square shapes. Bake in a preheated oven at 375°F (190°C) for 40-45 minutes, or until golden brown and crispy.
  7. Let the Spanakopita cool slightly before cutting and serving.