Spanakopita

Ingredients

• frozen chopped spinach2 lb, thawed
• feta cheese12 oz, crumbled
• ricotta1 cup
• large eggs3
• yellow onion1, finely diced
• scallions6, sliced
• fresh dill1/2 cup, chopped
• fresh parsley1/2 cup, chopped
• phyllo dough1 lb (16 oz package)
• unsalted butter1 cup, melted
• extra-virgin olive oil2 tbsp
• freshly grated nutmegpinch

Steps

1. 1

   Squeeze the thawed spinach.

   Squeeze the thawed spinach hard in a clean towel — you want it nearly dry.

2. 2

   Sweat the onion and scallions.

   Sweat the onion in olive oil over medium heat until soft, 6 minutes. Add scallions and cook 2 more minutes.

3. 3

   Mix the filling ingredients.

   In a large bowl, mix the spinach, onion, feta, ricotta, eggs, dill, parsley, nutmeg, and plenty of black pepper. Taste — feta is salty, you may not need more.

4. 4

   Prepare the phyllo in the pan.

   Heat oven to 375°F (190°C). Brush a 9x13 pan with butter. Lay a phyllo sheet in the pan and brush with butter. Repeat with half the phyllo (about 8 sheets), letting edges drape.

5. 5

   Assemble and butter the phyllo layers.

   Spread the filling evenly. Top with remaining phyllo, brushing each sheet with butter. Tuck overhanging edges in to make a tidy package.

6. 6

   Score and water the top.

   Score the top into 8 squares with a sharp knife. Sprinkle a few drops of water across the top to prevent curling.

7. 7

   Bake and cool the spanakopita.

   Bake until golden brown and crisp, about 45 minutes. Cool 15 minutes, then cut along the score lines.