Spanakopita

Ingredients

• 2 lb fresh spinach (or 2 lb frozen, thawed and squeezed dry)
• 2 tbsp olive oil
• 1 bunch green onions, sliced
• 1 small onion, finely chopped
• 1/2 cup chopped fresh dill
• 1/4 cup chopped parsley
• 12 oz feta, crumbled
• 4 oz ricotta or cottage cheese
• 3 large eggs, beaten
• 1/4 tsp nutmeg
• 1/2 tsp black pepper
• 1 lb phyllo dough, thawed
• 3/4 cup (1 1/2 sticks) butter, melted

Steps

1. If using fresh spinach, wilt it in batches in a large pot, cool, chop and squeeze out as much liquid as you can.
2. Heat the oil and cook the green onions and onion until soft, 5 minutes. Cool, then mix in a bowl with the spinach, herbs, feta, ricotta, eggs, nutmeg and pepper.
3. Heat the oven to 375°F and brush a 9x13 dish with butter. Lay in a phyllo sheet, letting it go up the sides, and brush with butter. Repeat with 7 more sheets. Keep the rest covered with a damp towel.
4. Spread the filling evenly. Fold in any overhang and layer 8 to 10 more sheets on top, brushing each with butter.
5. Tuck in the edges and score the top layers into 12 squares with a sharp knife.
6. Bake 45 to 50 minutes, until deep golden and crisp. Cool 15 minutes and cut along the scored lines.

TipSqueeze the spinach really dry; extra water is what makes the bottom layers soggy.