Spanakopita Pie

• Spinach(900 g)
• Onion(1½)
• Garlic(3 cloves)
• Fresh dill(20 g)optional
• Flat Leaf Parsley(20 g)optional
• Lemon(1)
• Feta(250 g)
• Ricotta(200 g)
• Eggs(3)
• Olive oil(2 tbsp)
• Butter(80 g)
• Filo Pastry(270 g)
• Nutmeg(1 pinch)optional
• Salt(1¼ tsp)
• Black pepper(¾ tsp)

Method

1. 1

   Preheat the oven to 190°C. Melt {Butter} (microwave or small pan) and set aside. Keep {Phyllo Dough} covered with a slightly damp towel so it doesn’t dry out while you work.

   ~5 min

2. 2

   Finely chop {Onion}. Mince {Garlic}. Roughly chop {Fresh dill} and {Flat Leaf Parsley}.

   ~10 min

3. 3

   Heat {Olive oil} in a large pan over medium heat. Cook {Onion} with {Salt} and {Black pepper} until soft and sweet, then stir in {Garlic} for 1 minute.

   ~10 min

4. 4

   Add {Spinach} in big handfuls, tossing until fully wilted and the pan looks fairly dry. Tip into a bowl and let cool for 10 minutes so the {Eggs} don’t scramble when mixed in.

   ~15 min

5. 5

   Squeeze the cooled {Spinach} mixture firmly to remove excess liquid (really press it out). Mix with {Fresh dill}, {Flat Leaf Parsley}, {Lemon Zest}, {Nutmeg}, {Feta}, {Ricotta}, and {Eggs} until evenly combined.

   ~10 min

6. 6

   Brush a baking dish with a little melted {Butter}. Layer in about half the {Phyllo Dough}, brushing each sheet lightly with {Butter} and letting edges overhang. Spread in the spinach filling, then top with remaining {Phyllo Dough}, brushing with {Butter} as you go. Tuck in the edges and score the top into 4 large squares (don’t cut all the way through).

   ~10 min

7. 7

   Bake until deeply golden and crisp, 35–40 minutes. If the top browns too fast, loosely cover with foil for the last 10 minutes.

   ~40 min

8. 8

   Rest for 10 minutes, then cut along the scored lines and serve.

   ~10 min