1. Prepare the Filling:
a. Heat a bit of olive oil in a large skillet over medium heat.
b. Add the chopped spinach and cook until wilted, about 3-5 minutes. Remove excess liquid by pressing the spinach against a strainer.
c. In a large mixing bowl, combine the wilted spinach, crumbled feta cheese, ricotta cheese, chopped green onions, beaten eggs, chopped dill, salt, and pepper. Mix well.
2. Assemble the Spanakopita:
a. Preheat your oven to 375°F (190°C).
b. Brush a baking dish with melted butter.
c. Unroll the phyllo dough and cover it with a damp kitchen towel to prevent drying.
d. Place one sheet of phyllo dough in the baking dish, brushing it lightly with melted butter. Repeat the process, layering about 8-10 sheets.
e. Spread half of the spinach and cheese mixture evenly over the phyllo layers.
f. Continue layering the remaining sheets of phyllo dough, brushing each layer with melted butter.
g. Spread the remaining spinach and cheese mixture over the top.
3. Bake:
- Score the top layers of phyllo with a sharp knife to make it easier to cut later.
- Bake in the preheated oven for about 40-45 minutes or until the top is golden brown and crisp.
4. Serve:
- Allow the spanakopita to cool for a few minutes before slicing into squares or triangles along the scored lines.
- Serve warm and enjoy your homemade spanakopita!
Spanakopita is often served as an appetizer, side dish, or even as a light main course. It’s a flavorful and flaky dish that’s perfect for sharing with friends and family.