Spanakopita (Greek Spinach Pie)

01Method

1. 1

   Preheat the oven to 350°F (175°C) and lightly grease a 9-inch square baking pan.

2. 2

   Warm the olive oil in a large skillet over medium heat. Add the onion, green onions, and garlic, stirring occasionally until softened and lightly golden, about 5 minutes.

3. 3

   Add the spinach and parsley to the skillet in batches as needed, cooking until wilted and any excess moisture has cooked off, about 5 minutes. Remove from heat and allow to cool.

4. 4

   In a large bowl, mix together the feta, ricotta, and eggs until well combined, then fold in the cooled spinach mixture. Place one sheet of phyllo dough in the prepared pan and brush it lightly with olive oil. Repeat with three more sheets, each brushed with oil; allow edges to hang over the sides of the pan.

5. 5

   Spread the spinach and cheese filling evenly across the phyllo base. Fold the overhanging edges of the dough back over the filling and brush with oil.

6. 6

   Layer the remaining four phyllo sheets on top, brushing each one with oil. Tuck any excess dough down into the sides of the pan to enclose the filling.

7. 7

   Bake in the preheated oven until the top is deep golden brown, 30 to 40 minutes.

8. 8

   Slice into squares and serve hot.