Spanakopita

Instructions

1. Preheat your oven to 350°F (175°C).
2. In a large skillet over medium heat, add 2 tablespoons of olive oil. Sauté the onion until translucent, about 5 minutes.
3. Add garlic to the skillet and cook for another minute, until fragrant.
4. Add the chopped spinach to the skillet and cook until wilted, about 3-4 minutes. Remove from heat and let cool slightly.
5. In a large bowl, combine the cooked spinach mixture, feta cheese, ricotta cheese, dill, parsley, nutmeg, salt, and pepper.
6. Prepare a 9x13-inch (23x33cm) baking dish. Brush the bottom and sides with olive oil.
7. Unroll the phyllo dough, keeping unused sheets covered with a damp towel to prevent drying out.
8. Place a sheet of phyllo dough in the prepared baking dish and brush lightly with olive oil. Repeat this process with half of the phyllo sheets.
9. Spread the spinach and cheese mixture evenly over the layered phyllo dough.
10. Continue layering the remaining phyllo sheets on top of the filling, brushing each with olive oil.
11. Using a sharp knife, score the top layers of phyllo dough into squares or diamonds.
12. Bake in the preheated oven for 45-50 minutes, until the top is golden brown and crisp.
13. Allow the spanakopita to cool for at least 10 minutes before serving.