Greek Spinach Pie Spanakopita Easy and Delicious Dish

Ingredients

• 1 pound fresh spinach, chopped (or 10 oz frozen spinach, thawed and drained)
• 1 cup ricotta cheese
• 1 cup feta cheese, crumbled
• 0.5 cup grated Parmesan cheese
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 2 tablespoons olive oil (plus more for brushing)
• 2 large eggs, beaten
• 1 teaspoon dried dill (or fresh dill, chopped)
• to taste salt and pepper
• 1 package phyllo dough, thawed
• for garnish sesame seeds (optional)

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Stir in minced garlic and cook for an additional minute until fragrant.
3. Add the fresh spinach (or thawed frozen spinach) to the skillet, season with salt and pepper, and cook until wilted (for fresh) or heated through (for frozen). Remove from heat and allow to cool slightly.
4. In a large mixing bowl, combine the sautéed spinach mixture, ricotta, feta, Parmesan, beaten eggs, and dill. Mix well until all the ingredients are thoroughly combined. Taste and adjust seasoning if necessary.
5. Lay the phyllo dough sheets flat on a clean surface. Cover them with a damp cloth to keep them from drying out.
6. Take one sheet of phyllo, brush lightly with olive oil, and layer another sheet on top. Repeat this process until you have about 5 layers.
7. Place a generous portion of the spinach filling along one edge of the phyllo dough. Fold the sides of the dough over the filling and then roll it up tightly to form a log.
8. Place the rolled spanakopita seam-side down in a greased baking dish. Repeat with the remaining filling and phyllo sheets to create additional rolls or triangles.
9. Brush the tops of the rolls with olive oil and sprinkle with sesame seeds if desired.
10. Bake in the preheated oven for 25-30 minutes, or until golden brown and crispy.
11. Remove from the oven and allow to cool slightly before cutting into portions.