Spanakopita

Make Spanakopita at home

Ingredients

• 2 lb (900 g) fresh spinach or 1 lb (450 g) frozen, thawed
• 1 bunch scallions, sliced
• 1/4 cup chopped dill
• 1/4 cup chopped parsley
• 8 oz (225 g) feta, crumbled
• 1 cup ricotta or cottage cheese
• 3 eggs
• Salt, pepper, nutmeg
• 1/2 cup (115 g) butter or olive oil, melted
• 1 package phyllo dough

How it's made

1. Wilt fresh spinach, squeeze very dry, and chop. If using frozen, squeeze out all the water.
2. Mix with scallions, herbs, feta, ricotta, eggs and seasonings.
3. Heat the oven to 350 F (175 C) and brush a 9x13-inch pan with butter.
4. Layer 8 phyllo sheets in the pan, brushing each with butter.
5. Spread the spinach filling over, then top with 8 more buttered sheets.
6. Score the top into squares and brush with butter.
7. Bake 45 to 50 minutes until deep golden. Rest 15 minutes.