Spanakopita

Ingredients

• 1 pounds #4 phyllo pastry, at room temperature
• 1/2 pound or 3 bunches baby spinach, chopped
• 1 bunches of fresh dill, finely chopped, or 2 teaspoons dried dill
• 3 scallions, thinly sliced
• 2 eggs, beaten and at room temperature
• 8 ounces ricotta cheese, full fat, and at room temperature
• 1/2 pound feta cheese, crumbled
• 1/2 pound butter, melted
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper to taste

Instructions

1. Preheat your oven to 375 °F, 190 °C.

2. Line 2 half-sheet baking pans with parchment paper.

3. Make the filling:

4. Combine the feta cheese, ricotta, eggs, salt, pepper, and dill in a tabletop mixer fitted with the paddle attachment. Beat until combined.

5. Add the scallions and beat until combined.

6. While the mixer is running on low add a handful of chopped spinach at a time until all of the spinach is incorporated.

7. Mix everything together with a spatula and set it aside

8. Assemble the triangles:

9. While the phyllo is still rolled in its packaging, cut it into three equal portions. Unwrap one portion and leave the rest in their packaging so that they do not dry out.

10. Work with two layers of phyllo at a time and drizzle some melted butter between the two layers and on top.

11. Place a tablespoon of spanakopita filling at the bottom of the strip and roll it up, flag style. See video.

12. Place the triangles on the baking trays and continue assembling them until the filling and/or phyllo runs out.

13. Brush the tops of the triangles that you will be baking with melted butter and sprinkle with some salt.

14. Bake them for about 40 minutes or until nice and golden. Serve with tzatziki or as is.