Spanakopita
Ingredients
1 pound fresh baby spinach
5 green scallions
1 pound feta cheese
15 ounces ricotta cheese
1 ½ cups olive oil, divided
3 eggs
1 package phyllo dough
Salt, to taste
Black pepper, to taste
Steps
Finely chop 1 pound of fresh baby spinach and add the spinach to a large bowl
Chop a small handful of green scallions and add them to the bowl
Add 1 pound of feta cheese, 15 ounces of ricotta cheese, and 1 cup of olive oil to the bowl
Break up the block of feta cheese and stir all the ingredients together to combine
Season the filling with some salt and black pepper to taste
Add 3 eggs and mix until the filling is smooth and the eggs are incorporated
Lightly brush some olive oil on the bottom of a rimmed 13 by 18 inch cookie sheet
Place 2 sheets of phyllo dough in the bottom of the baking sheet
Drape 3 sheets of phyllo dough around each edge of the pan so half the phyllo is in the tray and the other half is hanging over
Brush the phyllo dough with some olive oil all over
Transfer the prepared prepared spinach and feta cheese filling to the phyllo dough covered tray
Spread the filling completely smooth with a rubber spatula
Fold over each overhanging side of phyllo dough and cover the top of the filling
Brush the top of the pie with some more olive oil
Take a sheet or two of phyllo dough and cover the top of the pie leaving some overhang, then carefully tuck the excess edge along the side and underneath as much of the spanakopita as you can
Brush the phyllo dough with more olive oil
Lay another sheet on another side on top of the pie and tuck the excess edge along the side and underneath the spanakopita finishing by brushing with more olive oil
At the end, if you have any remaining sheets of phyllo, gently crumble them on top of the pie and brush with olive oil to form an extra flakey top crust that turns golden brown from the oil
Pre-cut 4 rows and 3 columns to make 12 pieces of spanakopita
Preheat the oven to 450 degrees Fahrenheit and place your spanakopita in the oven to bake for 1 hour but reduce the oven temperature to 350 degrees after you put your pie in
Remove the spanakopita from the oven and let it to cool for 20 minutes before serving which will allow the filling to set
