Spanakopita

Preparing the Filling

In a large skillet, heat 2 tablespoons of olive oil over medium heat.

Add the chopped onion and green onions, and cook until soft and translucent.

Add the minced garlic and cook for another minute.

Add the chopped spinach and cook until wilted (if using fresh spinach) or until any excess water has evaporated (if using frozen spinach).

Remove from heat and let the spinach mixture cool slightly.

In a large bowl, combine the cooled spinach mixture, crumbled feta cheese, ricotta cheese, grated Parmesan cheese, chopped dill, beaten eggs, salt, and pepper. Mix well to combine.

Preparing the Phyllo Dough

Preheat your oven to 180°C (350°F).

Lightly grease a 9x13 inch baking dish with olive oil.

Lay one sheet of phyllo dough in the baking dish, allowing the edges to hang over the sides. Brush the phyllo sheet lightly with olive oil.

Repeat with half of the phyllo sheets, brushing each sheet with olive oil before adding the next.

Adding the Filling

Spread the spinach and cheese filling evenly over the layered phyllo sheets in the baking dish.

Topping with Phyllo

Cover the filling with the remaining phyllo sheets, brushing each sheet with olive oil as you layer them.

Fold the overhanging edges of the phyllo dough over the top, brushing with olive oil to seal.

Baking

Using a sharp knife, score the top layer of phyllo into squares or diamonds.

Bake in the preheated oven for about 45-50 minutes, or until the phyllo is golden brown and crispy.

Serving

Let the spanakopita cool for a few minutes before cutting and serving.